Crockpot Sweet and Spicy Tacos

Coat a slow cooker with cooking spray.

In a small bowl combine first 8 ingredients and 1/4 teaspoon each of salt and black pepper.

Rub half of the spice mixture all over the chicken breasts and thighs. Set chicken and the remaining spice mixture aside.

Heat 2 teaspoons of the oil in a large, heavy skillet over medium-high heat. Add chicken in batches and brown 3 to 4 minutes per side. Transfer the cooked chicken into the slow cooker and repeat until you have cooked all of the chicken. Heat remaining 2 teaspoons of oil in the same skillet. Add onions. Cook, stirring occasionally, until browned and soft, 7 to 8 minutes. Place onions on top of the chicken and add the diced green chilies on top of that.

Whisk together the orange juice, tomato paste, lime juice, cider vinegar, garlic, hot sauce and a dash of 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.

Transfer chicken to a cutting board and shred it. Put the shredded chicken into a bowl. Add sauce from the crockpot until chicken is just moistened.

Serve with tortillas, avocados, cheese, cilantro, and additional sauce, if desired.