Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup chunky salsa
  • 2 tbsp taco seasoning
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 tbsp fresh lime juice

Instructions:

  1. Place the diced onions and minced garlic at the bottom of the crockpot to create a fragrant bed. Note: This protects the meat from direct heat.
  2. Lay the chicken thighs on top in a single layer to ensure even heat distribution.
  3. Whisk the taco seasoning, cumin, and smoked paprika into the salsa.
  4. Pour the salsa mixture over the chicken, coating each piece.
  5. Set the slow cooker to Low for 6 hours until the meat offers zero resistance when pressed with a fork.
  6. Remove the chicken to a platter and shred using two forks. Note: Do this while the meat is hot for easier shredding.
  7. Return the shredded meat to the crockpot and stir vigorously.
  8. Stir in the fresh lime juice.
  9. Let it sit on the 'Warm' setting for 10 minutes until the sauce is fully absorbed into the fibers.