Ingredients:

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

Instructions:

  1. In a small bowl, whisk together olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Thoroughly coat the chicken thighs in the spice mixture.
  2. Place the coated chicken in the bottom of the slow cooker. Pour the chunky salsa and minced garlic over the chicken.
  3. Cover and cook on High for 4 hours or Low for 7-8 hours until the chicken is tender and the sauce has thickened.
  4. Approximately 45 to 60 minutes before serving, stir in the sliced bell peppers and onions.
  5. Remove the chicken to a platter and shred with two forks. Return the shredded meat to the pot.
  6. Fold in the fresh lime juice and stir gently to combine the chicken, vegetables, and sauce.