Ingredients:

  • 2 lbs (907g) boneless skinless chicken thighs
  • 2 tbsp (30ml) olive oil
  • 1 cup (240ml) chunky salsa (medium heat)
  • 1 tbsp (15ml) lime juice
  • 1 tbsp (8g) chili powder
  • 1 tsp (2g) ground cumin
  • 1 tsp (2g) smoked paprika
  • 1 tsp (5g) garlic powder
  • 1 tsp (6g) kosher salt
  • ½ tsp (1g) cracked black pepper
  • 3 large (approx. 600g) bell peppers, sliced into strips
  • 1 large (approx. 200g) white onion, sliced into half-moons
  • ¼ cup (15g) fresh cilantro, chopped

Instructions:

  1. Place the chicken thighs at the bottom of the slow cooker. In a small bowl, whisk together the chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Rub the spice blend evenly over the meat, then pour the olive oil and salsa over the top.
  2. Cover and cook on Low for 6 hours (or High for 3 hours) until the chicken reaches an internal temperature of 165°F (74°C) and the fibers begin to separate easily.
  3. Lift the lid and stir in the sliced bell peppers and onions. Cover again and cook for an additional 30 to 45 minutes to keep the vegetables crisp-tender.
  4. Remove the chicken to a plate and shred it using two forks. Return the shredded meat to the pot and stir in the final splash of lime juice and fresh cilantro. Toss until meat is coated in the cooking juices.