Slow=cooker Citrus Braised Chicken Tacos by America's Test Kitchen

 1/4 cup thawed frozen orange juice concentrate

1/4 cup tomato paste

1 1/2 T Worcestershire sauce

4 garlic cloves, minced

1 T ground cumin

1 T dried oregano

2 teaspoons table salt

1 teaspoon pepper

1 teaspoon ground allspice

1 teaspoon ground cinnamon

3 pounds skinless chicken

1 onion, halved

3 strips orange zest

2 T distilled white vinegar

tortillas

Directions:

1. Whisk orange juice concentrate, tomato paste, Worcestershire, garlic, cumin, oregano, salt, pepper, allspice, and cinnamon together in slow cooker.

2. Add chicken and toss to coat with orange juice concentrate mixture. Nestle onion and orange zest into chicken mixture. Cover and cook until chicken is tender, 4-5 hours on low.

3. Discard onion and orange zest. Using potato masher or tongs, mash chicken until finely shredded.

4. Transfer contents of slow cooker to 12-inch nonstick skillet. Cook over medium-high heat, stirring occasionally, until liquid has mostly evaporated but chicken is still most, about 10 minutes.

5. Off heat, stir in vinegar. Season with salt and pepper to taste. sErve chicken on tortillas.