1 1/2 lb boneless, skinless chicken thighs
1 medium onion (diced)
1 tsp salt (divided)
1/2 tsp ground black pepper (divided)
2 cloves garlic (crushed)
1 jalapeno (halved)
3/4 cup orange juice
2 limes (juiced)
1 Tbsp soy sauce
2 tsp ground cumin
Trim any fat from chicken thighs. Season with half of salt and pepper and place in slow cooker.
Add onion, garlic, jalapeño, orange juice, lime juice, soy sauce, and remaining salt and pepper.
Cover and cook on high for 2-3 hours, or on low for 4-6 hours, until chicken is done.
Use slotted spoon to remove chicken and shred into bite-sized pieces. Add chicken back to slow cooker, season with additional salt, pepper, or cumin if needed.