• Trim chicken thighs, and pat dry with paper towels. Set aside.
• In a small bowl, mix together all of the seasonings, and rub all over the chicken thighs.

Instant Pot Instructions

• Place the liner into the instant pot, and press the SAUTE button.
• Add 1 tablespoon olive oil. And let heat
• Once hot, add the chicken thighs, and sear on both sides in batches. 3-4 minutes per side to get a nice crust.
• Remove chicken and set aside.
• Add butter to the instant pot liner, and diced onion. Sautee for 2 minutes until onion is fragrant. Add garlic, and stir for 30 seconds.
• Add chicken stock, and use a wooden spoon to scrape the bottom of the pan, and deglaze it (scrape off brown bits) so you do not get a burn notice.
• Add in orange juice and lime juice, and let cook for 5 minutes until hot.
• Add chicken back into the pot.
• Lock lid in place, and set valve to sealing.
• Set to PRESSURE COOK on HIGH for 11 minutes.
• When instant pot cook time is done, allow pot to naturally release pressure for 10 minutes then quick release remaining pressure.
• Remove lid from the Instant Pot and transfer chicken breasts to a cutting board. Use forks to shred the chicken.

Slow Cooker Instructions

• In a large skillet add butter and olive oil, and sear chicken on both sides. Remove chicken from pan and place in slow cooker.
• In same skillet, saute onions over medium high heat for 3-5 minutes, then add garlic, and cook for 30 more seconds.
• Pour onions and garlic into the slow cooker over the chicken, and add remaining ingredients.
• Cook on low for 6-8 hours or on high for 4-5 hours until the chicken is completely tender and shreds easily with a fork.
• Remove chicken from liquid, and shred chicken. Reserve liquid for later.

Finishing

• Preheat oven to Broil, and lightly grease a baking sheet with cooking spray, set aside.
• Place shredded chicken on prepared baking sheet.
• Spoon ¼ cup of the liquid from the Instant Pot or Slow Cooker over the chicken.
• Broil chicken for 5 minutes; remove from oven.
• Stir chicken well, flipping it over, then return to oven and broil another 3-5 minutes until you get crispy edges. Remove from oven. Pour an additional ¼ cup liquid over, and stir well. Let sit for 5 minutes.
• Serve in tacos, quesadillas, burritos, salads, over nachos, etc.