Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 16 oz jarred salsa verde
  • 1 tsp ground cumin
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 cloves garlic, minced
  • 1 tbsp fresh lime juice
  • ¼ cup fresh cilantro, chopped

Instructions:

  1. Place the chicken thighs in the bottom of the slow cooker.
  2. In a small bowl, whisk together the salsa verde, cumin, salt, pepper, and minced garlic. Pour the mixture evenly over the chicken, ensuring every piece is submerged.
  3. Cover and cook on Low for 7–8 hours or High for 3–4 hours, until the chicken is opaque and offers zero resistance when pierced with a fork.
  4. Remove the chicken to a platter and let it rest for 10 minutes, then shred using two forks.
  5. Return the shredded meat to the slow cooker and stir in the fresh lime juice and chopped cilantro.