Sweet and Spicy Chicken Tacos

Ingredients

• 2 tablespoon brown sugar
• 1 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon dried oregano
• 1/2 teaspoon ancho chili powder
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chipotle chile powder
• salt and pepper
• 1 pound boneless skinless chicken breast
• 1/2 pound boneless skinless chicken thighs
• 4 teaspoons olive oil
• 1 yellow onion, finely diced
• 1 can (4 ounces) diced green chiles
• 1 cup orange orange juice
• 1 can (6 oz) tomato paste
• 3 tbsp fresh lime juice
• 1 1/2 tbsp cider vinegar
• 3 cloves garlic, chopped
• 1 tsp hot-pepper sauce
• 12 corn tortillas, warmed

Instructions

1. Coat a slow cooker with cooking spray. Combine first 8 ingredients and 1/4 tsp each, salt and black pepper.
2. Rub half the spice mixture all over the chicken breast and thighs.
3. Heat 2 tsp of the oil in large, heavy skillet over medium-high heat. Add chicken in batches and brown 3 to 4 minutes per side. Transfer to the slow cooker. Heat remaining 2 tsp oil in same skillet. Add onions and 1/8 tsp salt. Cook, stirring occasionally, until browned and soft, 7 to 8 minutes. Place on top of chicken and add the diced green chiles.
4. Whisk together the orange juice, tomato paste, lime juice, cider vinegar, garlic, hot sauce and 1/2 tsp black pepper. Pour over chicken and vegetables. Cover and cook until chicken is tender, 6 to 8 hours on low or on high for 4 hours.
5. Transfer chicken to cutting board and shred. Add sauce until chicken is just moistened. Serve with tortillas, avocados, cheese, cilantro, and additional sauce, if desired.