Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 16 oz salsa verde
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp fresh lime juice
  • 16 small (6-inch) corn tortillas
  • 1 cup crumbled cotija cheese
  • 1/2 cup finely diced white onion
  • 1/2 cup chopped fresh cilantro
  • 1 lime, cut into wedges
  • 2 tbsp butter or oil

Instructions:

  1. Season the chicken thighs evenly with cumin, smoked paprika, garlic powder, salt, and pepper.
  2. Place the seasoned chicken in a slow cooker or Instant Pot and pour salsa verde and lime juice over the top.
  3. Cook in a slow cooker on LOW for 6-8 hours or HIGH for 3-4 hours. Alternatively, cook in an Instant Pot on HIGH PRESSURE for 20 minutes, followed by a 10-minute natural pressure release.
  4. Remove the chicken to a plate and use two forks to shred the meat into thick pieces.
  5. Return the shredded chicken to the pot and stir into the sauce for 5 minutes to absorb the flavors.
  6. Heat butter or oil in a cast-iron skillet over medium-high heat. Char tortillas for 30-60 seconds per side until mahogany bubbles appear.
  7. Assemble tacos by filling charred tortillas with shredded chicken and topping with cotija cheese, diced onion, and fresh cilantro. Serve with lime wedges.