Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 tbsp extra virgin olive oil
  • 2 tbsp freshly squeezed lime juice
  • 2 tbsp chili powder
  • 1 tbsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1/2 tsp coarsely ground black pepper
  • 1/4 tsp cayenne pepper
  • 1 medium white onion, finely diced
  • 3 cloves garlic, smashed and minced
  • 1 small jalapeño, seeded and minced

Instructions:

  1. In a small mixing bowl, whisk together the chili powder, smoked paprika, cumin, onion powder, garlic powder, salt, black pepper, and cayenne pepper until uniform.
  2. Pat the chicken thighs bone-dry with paper towels to ensure the spice rub adheres properly.
  3. Thoroughly coat the chicken thighs with the spice rub, pressing the mixture into the meat on all sides.
  4. Place the diced onion, minced garlic, and minced jalapeño in the bottom of a 6-quart slow cooker.
  5. Layer the seasoned chicken thighs on top of the aromatics. Drizzle with olive oil and freshly squeezed lime juice.
  6. Cover and cook on Low for 6 hours (or High for 3 hours) until the chicken is fork-tender and the collagen has fully broken down.
  7. Remove the chicken to a board and shred with two forks. Return the shredded meat to the slow cooker to toss with the concentrated pot liquor.
  8. (Optional) For the ultimate texture, sear the shredded chicken in a hot cast-iron skillet for 2 minutes until the edges are crispy.