Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 1 cup chunky salsa
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper

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, garlic powder, chili powder, ground cumin, smoked paprika, salt, and black pepper.
  3. Pour the mixture evenly over the chicken, ensuring every piece is coated.
  4. Cover with the lid and cook on Low for 7-8 hours or High for 3-4 hours until the chicken is opaque throughout and offers zero resistance when pierced with a fork.
  5. Remove the chicken to a platter and shred the meat along the grain using two forks.
  6. Return the shredded chicken to the slow cooker and toss it in the remaining juices.