Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 cup chunky salsa
  • 3 tbsp taco seasoning
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 2 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Place the diced onion and minced garlic at the bottom of the slow cooker to create a flavor bed.
  2. Lay the chicken thighs over the aromatics.
  3. In a small bowl, mix the taco seasoning, cumin, and smoked paprika. Sprinkle the mixture evenly over the chicken.
  4. Pour the salsa or Rotel over the top, ensuring the meat is well-coated.
  5. Cover and cook on Low for 6 hours until the internal temperature reaches 205°F (96°C).
  6. Using two forks, shred the chicken directly in the pot or transfer to a plate to shred and then return to the slow cooker.
  7. Stir the shredded meat vigorously with the remaining juices, then stir in the fresh lime juice and chopped cilantro.