Pat the 4 pounds boneless skinless chicken breasts or thighs dry and, if any pieces are very thick, pound them lightly to an even thickness. Place the chicken in a 6- to 7-quart slow cooker and set aside.

In a high-speed blender, combine 3/4 cup fresh squeezed orange juice, 1/4 cup fresh squeezed lime juice, 4 peeled and smashed garlic cloves, 2 chipotles with adobo sauce (include some of the adobo sauce to taste), 1 seeded and roughly chopped jalapeño, 1 tablespoon cumin, 1 tablespoon chili powder, 2 teaspoons dried Mexican oregano (or regular oregano), 2 teaspoons salt, and 1 teaspoon pepper. Blend on high until smooth and combined.

Pour the blended sauce evenly over the chicken in the slow cooker.

Pour 1 cup Coca‑Cola (not diet) over the chicken, add the 2 bay leaves, and gently stir once or twice so the chicken is evenly coated and as submerged as possible.

Cover the slow cooker and cook on LOW for about 6 hours or on HIGH for about 4 hours, until the chicken reaches an internal temperature of 165°F and shreds easily with a fork.

Remove and discard the bay leaves.

If there is a lot of cooking liquid, use a 1-cup measuring cup to remove some of it into a separate bowl and set aside (you can return some or all after shredding or save it in an airtight container for leftovers).

Transfer the chicken to a large bowl or cutting board and shred. You may shred with two forks on a cutting board or place the chicken in a bowl and use a handheld electric mixer on low-to-medium speed. Avoid shredding directly in the slow cooker if you want to protect the pot surface.

Return desired amounts of the reserved cooking juices to the shredded chicken and stir to combine. If time permits, let the shredded chicken sit in the juices for about 30 minutes to absorb flavor.

Position an oven rack in the top slot and preheat your broiler to HIGH.

Spread the shredded chicken in a single layer on a foil-lined or well-sprayed baking sheet (use two sheets or work in batches if needed to avoid crowding).

Broil the chicken for about 5 minutes, watching closely, until the edges develop light crispiness. Rotate the pan once midway through broiling. Do not overbroil—stop when tips are lightly toasted to avoid drying the meat.

Remove the baking sheet from the oven and serve immediately. Save any extra cooking juices in an airtight container in the refrigerator if desired.