Ingredients:

  • 2.5 lbs boneless skinless chicken thighs
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 16 oz jarred salsa verde
  • 4 oz canned diced green chilies
  • 1 medium white onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp ground cumin
  • 1 tsp dried oregano
  • 1 tbsp vegetable oil for searing
  • 0.25 cup fresh cilantro, chopped
  • 1 medium lime, juiced

Instructions:

  1. Pat the chicken dry. Use paper towels to remove all surface moisture from the 1.13 kg of thighs.
  2. Season thoroughly. Sprinkle the 5 ml of salt and 2.5 ml of pepper evenly over both sides of the meat.
  3. Heat the oil. Place 15 ml of vegetable oil in your skillet over medium high heat until it shimmers and wisps of smoke appear.
  4. Sear the thighs. Work in batches to brown the chicken for 3 minutes per side until a golden crust forms.
  5. Sauté the aromatics. Remove the chicken and toss in the diced onion and 3 cloves of minced garlic for 2 minutes until fragrant and translucent.
  6. Layer the crockpot. Place the seared chicken into the slow cooker, followed by the sautéed onions and garlic.
  7. Add the liquid base. Pour the 454 g of salsa verde and 113 g of green chilies over the top.
  8. Spice it up. Sprinkle the 15 ml of cumin and 5 ml of oregano into the liquid, stirring gently to distribute.
  9. Slow cook. Set the timer for 6 hours on low until the chicken is tender and falling apart.
  10. Finish and shred. Shred the meat directly in the pot, then stir in the 60 ml of cilantro and the juice of one lime.