Source: Based Cooking (community recipes)
Slice two red onions into quarter-moons and scatter them across the slow-cooker base — they'll break down into a bed that keeps the chicken from sticking and creates a light braising liquor as they release their moisture. Lay the chicken breasts directly on top. Dust generously with adobo seasoning and paprika, then halve the lime and squeeze it over the lot. The acid won't denature the proteins at low temperature, but it will prevent oxidation of the surface and brighten the final flavour.
Cook on low for 8 hours. slow-cooking|Slow-cooking at this temperature is not about tenderising — chicken breasts are already tender — but about allowing the aromatics to infuse the meat evenly and keeping the exterior pale rather than browned. The result should be flesh so soft it falls apart when you press it with a spoon. If you're short on time, high heat for 4 hours works, but you'll lose the delicate, almost custard-like texture that defines this method.
While the chicken finishes, rough-chop the third onion, dice the tomato, tear the cilantro, and shred the lettuce. These should be bright and crisp — the contrast against the soft, almost stewed chicken matters.
Once cooked, shred the chicken directly in the pot using two forks, pulling the meat against the grain. You want irregular, stringy pieces, not a paste. Taste it. The adobo may be enough, but if the mexican-cuisine|Mexican-cuisine spice has flattened, a pinch more paprika or a dash of ground cumin will lift it. Warm the tortillas briefly over a flame or in a dry pan until they're pliable — they crack otherwise.
Build each taco: tortilla first, then chicken, then onion, tomato, cilantro, lettuce, cheese. Squeeze the remaining lime half over the top. The acid cuts through the fat in the cheese and anchors all the fresh vegetables against the soft, savoury meat.
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