Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 cup chunky salsa
  • 1 small white onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1 tbsp fresh lime juice

Instructions:

  1. Place the diced onions and minced garlic at the bottom of the slow cooker to create a fragrant bed for the meat.
  2. Season the chicken thighs generously with salt, pepper, chili powder, cumin, and smoked paprika, then lay them over the onions.
  3. Pour the salsa and lime juice over the chicken. Cover and cook on Low for 6-8 hours (or High for 4 hours) until the chicken reaches 165°F (74°C) and is easy to shred.
  4. Remove the chicken to a large bowl and shred using two forks. Return the shredded meat to the slow cooker and toss with the remaining juices for 10 minutes before serving.