1. Prep & layer:

1. Place chicken in slow cooker. Top with onion, garlic, and jalapeño (if using).
2. In a bowl, whisk lime zest, lime juice, cilantro, olive oil, cumin, oregano, salt, and pepper. Pour evenly over chicken—do not stir (keeps chicken submerged).

2. Cook:

• Low setting: 6–7 hours
• High setting: 3–4 hours
  Until chicken shreds easily with a fork.

3. Shred & serve:

1. Remove chicken; shred with two forks.
2. Return to slow cooker; stir into juices. Skim excess fat if desired.
3. Stir in extra fresh cilantro before serving.

💡 Pro Tips for Perfection:
✅ Use chicken thighs—they stay juicier during long cooking than breasts.
✅ Add fresh cilantro at the end—preserves its bright flavor (heat dulls it).
✅ Low-sodium mastery (you love this!):
→ Skip added salt—rely on lime zest, cumin, and garlic for flavor
→ Boost umami with 1 tsp fish sauce (adds depth—you won’t taste fish!)
✅ Blood sugar friendly (you love this!):
→ Naturally low-glycemic—no added sugars!
→ Add 1 tbsp chia seeds to marinade for fiber + glycemic control
✅ Low-carb/keto option (you love this!):
→ Skip tortillas entirely
→ Serve over cauliflower rice or zucchini noodles
→ Net carbs: ~3g/serving
✅ High-protein boost (you love this!):
→ Add 1 cup white beans during last 30 minutes (+7g protein/serving)
→ Mix in ¼ cup hemp seeds before serving (+5g protein)
✅ Make ahead:
→ Cook up to 3 days ahead; stores beautifully in fridge
→ Freezes 3 months (thaw overnight; reheat gently)
→ Use in tacos, salads, soups, or stuffed peppers all week!

Prep Time & Nutrition (per serving):