Ingredients:

  • 2.5 lbs boneless, skinless chicken thighs
  • 1 medium white onion, finely diced
  • 3 cloves garlic, smashed
  • 1 cup chunky salsa
  • 2 fresh limes, juiced
  • 1.5 tsp sea salt
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 0.5 tsp chipotle powder
  • 0.5 tsp black pepper

Instructions:

  1. In a small mixing bowl, whisk together the chunky salsa, lime juice, ground cumin, smoked paprika, chipotle powder, sea salt, and dried oregano to create a concentrated flavor slurry.
  2. Place the diced white onions and smashed garlic at the bottom of a 6-quart slow cooker to act as a trivet for the meat.
  3. Layer the chicken thighs over the onions and pour the salsa-spice mixture over the top, ensuring all pieces are evenly coated. Cover and cook on High for 4 hours or Low for 7-8 hours until the internal temperature reaches 195°F.
  4. Remove the chicken to a cutting board and shred using two forks. Ladle 1 cup of the remaining cooking juices from the pot and whisk it back into the shredded meat for moisture.
  5. Optional: For restaurant-quality crispy edges, spread the shredded meat on a large rimmed baking sheet and broil on high for 3-5 minutes until the tips are mahogany-colored and crisp.