Place the coffee, cocoa powder, orange juice, tomatoes, chili powder, and garlic into a slow cooker and whisk everything together.
Add the chicken and turn it in the sauce making sure that it is coated in the sauce.
Cook on low for 4 hours.
Once the chicken is cooked, use two forks shred the chicken.
Reduce the heat on the slow cooker to warm.
Place the tortillas in a preheated oven 375 and bake until crispy - about 5 to 8 minutes
Top the tortillas with meat, and your favorite toppings
Notes
Swap out the boneless chicken breasts with boneless chicken thighs or boneless pork ribs, loin or shoulder.Store leftover chicken in an airtight container in the refrigerator for up to 4 days.