Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 cup chunky salsa
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 bell peppers, sliced into 1/2-inch strips
  • 1 large white onion, sliced into strips
  • 12 flour or corn tortillas
  • fresh cilantro
  • sliced avocado
  • sour cream

Instructions:

  1. Place the chicken thighs in the bottom of the slow cooker.
  2. In a small bowl, whisk together the salsa, lime juice, olive oil, chili powder, ground cumin, garlic powder, smoked paprika, salt, and black pepper.
  3. Pour the sauce mixture over the chicken, ensuring every piece is submerged.
  4. Cover and cook on Low for 6 hours or High for 3 hours.
  5. Approximately 45 minutes before serving, lift the lid and nestle the sliced onions and bell peppers on top of the chicken, then cover and continue cooking.
  6. Preheat the oven broiler to high.
  7. Remove the chicken from the pot, place on a rimmed sheet pan, and shred coarsely with two forks.
  8. Spread the peppers and onions around the shredded chicken on the pan and drizzle with 2 tablespoons of the remaining slow cooker liquid.
  9. Broil for 3–5 minutes until the edges of the vegetables are charred and the chicken is glistening.
  10. Serve in warm tortillas with fresh cilantro, sliced avocado, and sour cream.