Ingredients:

  • 3 lbs boneless, skinless chicken thighs
  • 1 cup chunky salsa roja or salsa verde
  • 2 tbsp taco seasoning
  • 1 tbsp lime juice
  • 2 cloves garlic, minced
  • 1/2 tsp ground cumin
  • 15 corn or flour tortillas
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges
  • 1/2 small red onion, finely diced

Instructions:

  1. Place the chicken thighs in the bottom of the slow cooker.
  2. In a small bowl, whisk together the salsa, taco seasoning, lime juice, minced garlic, and cumin. Pour the mixture evenly over the chicken.
  3. Secure the lid and set the slow cooker to Low for 7-8 hours or High for 3-4 hours until chicken is opaque and tender.
  4. Remove the chicken to a platter and shred using two forks or a handheld electric mixer.
  5. Turn the slow cooker to High and leave the lid slightly ajar for 20-30 minutes to reduce the remaining cooking liquids into a thick glaze.
  6. Return the shredded chicken to the pot and stir until thoroughly coated in the concentrated sauce.
  7. Serve on warmed tortillas topped with diced red onion, chopped cilantro, and lime wedges.