1. Rub the chicken all over with the taco seasoning and sprinkle with salt. Place the spice-rubbed chicken on the bottom of the slow cooker. Pour the orange juice, lime juice, and 2 cups of broth around the chicken. Add the additional cup of broth if necessary, to just cover the chicken. Cover and cook on low for 4-6 hours, or until chicken is cooked through.

2. Make the pickled onions at least 1 hour prior to serving by combining the apple cider vinegar, water, sugar, and salt in a large jar. Mix until the sugar and salt are dissolved. Add the onion slices, making sure they are submerged (add more liquid if necessary, in a 2:1 vinegar to water ratio). Transfer to the refrigerator to pickle.

3. Make the slaw by combining all the ingredients in a large bowl. Mix well, taste, and add salt and pepper as desired.

4. Prep the additional toppings and place everything in its own bowl. You can prep everything except the avocado a couple of hours ahead. Just cover each bowl tightly and store in the refrigerator until ready to use.

5. Once the chicken has finished cooking, transfer it to a large bowl or cutting board with juice grooves and use two forks to shred it. Pour about a ½ cup of the liquid from the slow cooker over the shredded meat and mix well. Discard the remaining liquid. Transfer the meat and juices back to the slow cooker to keep warm, or serve immediately from a bowl.

6. Warm the tortillas and beans as directed on the package or clean and dry lettuce leaves. Drain the pickled onions and transfer to a bowl.

7. Set everything out with its own serving utensil and let everyone build their own tacos.