Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 2 cups chunky salsa
  • 1 tbsp chili powder
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 cup chopped fresh cilantro
  • 1 lime, juiced

Instructions:

  1. In a small bowl, mix the chili powder, garlic powder, cumin, smoked paprika, and salt.
  2. Place the chicken thighs in the bottom of the slow cooker, sprinkle the spice blend evenly over the meat, and pour the salsa over the top to cover completely.
  3. Cover and cook on Low for 6 hours (or High for 3 hours) until the meat reaches an internal temperature of 165°F (74°C) and is tender.
  4. Remove the chicken to a bowl and shred it using two forks.
  5. Pour the remaining slow cooker liquid into a skillet over medium-high heat for 5–7 minutes until it reduces by a third and thickens.
  6. Return the shredded chicken to the pan, tossing to coat in the reduced sauce, then stir in the fresh lime juice and cilantro just before serving.