Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 16 oz chunky salsa
  • 1 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Rub the chicken thighs with olive oil and sprinkle the chili powder, cumin, garlic powder, salt, and pepper evenly over both sides of the meat.
  2. Place the seasoned chicken in the bottom of the slow cooker in a single layer.
  3. Pour the entire jar of salsa over the chicken, ensuring every piece is completely submerged.
  4. Cover with the lid and cook on Low for 6–7 hours or High for 3–4 hours until the internal temperature reaches 165°F (74°C).
  5. Remove the lid and use two forks to pull the chicken apart directly in the pot, stirring the shredded meat into the juices until fully coated.