Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 large red onion, finely diced
  • 4 cloves garlic, minced
  • 1.5 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 cup salsa verde or salsa roja
  • 1 tbsp chipotle in adobo sauce, finely chopped
  • 2 tbsp fresh lime juice

Instructions:

  1. In a large bowl, toss the chicken thighs with the chili powder, cumin, smoked paprika, oregano, salt, and pepper until every piece is completely coated.
  2. Place the diced red onions and minced garlic at the bottom of the slow cooker to create a base for the meat.
  3. Lay the seasoned chicken thighs on top of the onion and garlic layer.
  4. Pour the salsa and chopped chipotle in adobo over the chicken. Do not add water or broth.
  5. Cover and cook on LOW for 6 hours (as per the 360 minutes passive time indicated in the article summary) or HIGH for 3-4 hours until the collagen has broken down and meat is tender.
  6. Remove the lid and shred the chicken directly in the pot using two forks or a stand mixer, then toss with the lime juice and remaining juices.