In a 4-6 quart slow cooker, toss together the chicken, onion, garlic, chipotles, oregano, and 1 teaspoon salt. Cover and cook until the chicken is very tender, on low for 7-8 hours or on high for 3 1/2 to 4 hours.
Step 2
Twenty minutes before serving, heat oven to 350 F. In a large bowl, toss the cabbage, radishes, and cilantro with the lime juice and 1/4 teaspoon salt. Wrap the tortillas in foil and bake until warm.
Step 3
Transfer chicken to a medium bowl and shred, using 2 forks. Strain the cooking liquid through a fine-mesh sleeve into the bowl and toss with the chicken to coat.
Step 4
Fill the warm tortillas with the beef and slaw. Serve with sour cream, pickled jalapeños, hot sauce, and lime wedges.
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