Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 16 oz salsa verde
  • 1 tbsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp lime juice

Instructions:

  1. Pat the chicken thighs dry with paper towels.
  2. In a small bowl, combine the ground cumin, garlic powder, salt, and black pepper. Rub the spice blend evenly over all sides of the chicken thighs.
  3. Place the seasoned chicken thighs in the bottom of a 6-quart slow cooker.
  4. Pour the salsa verde evenly over the chicken, ensuring the meat is mostly submerged. Cover with the lid.
  5. Cook on LOW for 6 hours or HIGH for 3 hours, until the internal temperature reaches 165°F (74°C) and the meat yields easily to a fork.
  6. Remove the chicken from the pot and place it on a plate. Using two forks, shred the meat along the natural grain.
  7. Return the shredded chicken to the slow cooker and stir in the lime juice. Let it sit for 10 minutes to allow the fibers to absorb the sauce.