I’ve use this recipe as a guideline multiple times but I do the chicken a bit different. I eyeball a bunch of spices and cook it in the crockpot ahead of time. The spices I use are a mix of salt and pepper, cumin, garlic powder, chili, red cayenne, and adobo. Depending on the size I cook it on high for one to two hours. It cuts up really easily and it’s super flavorful. The rest of the recipe is perfect. It reheats really well. Definitely recommend using corn tortillas instead of flour or it will be really soggy/doughy.
