Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 tbsp olive oil
  • 1 cup chunky salsa
  • 2 tbsp fresh lime juice
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 16 small corn or flour tortillas
  • 1 cup fresh cilantro, chopped
  • 1 small white onion, finely diced
  • 1 cup crumbled cotija cheese or shredded Monterey Jack

Instructions:

  1. Lightly grease the bottom of the slow cooker with olive oil and place the chicken thighs in a single layer.
  2. In a small bowl, whisk together the chili powder, cumin, garlic powder, paprika, salt, and pepper, then sprinkle evenly over the meat.
  3. Pour the salsa and lime juice over the top, ensuring the chicken is mostly submerged.
  4. Cover with the lid and set to High for 4 hours or Low for 8 hours until the chicken is mahogany-colored and yields easily to a fork.
  5. Remove the chicken to a platter and shred the meat into bite-sized strips using two forks or a hand mixer on low.
  6. Return the shredded chicken to the slow cooker and toss in the remaining juices for 10 minutes on the Warm setting until the sauce is absorbed.
  7. Serve in warmed tortillas topped with diced white onion, chopped cilantro, and crumbled cotija cheese.