Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 3 large bell peppers (red, yellow, and green), sliced into 1/2-inch strips
  • 1 large red onion, sliced into thick wedges
  • 3 cloves garlic, minced
  • 1 cup low-sodium chunky salsa
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1 fresh lime, juiced

Instructions:

  1. Place your sliced onions and bell peppers into the bottom of the 6-quart slow cooker. Toss them with a pinch of sea salt to create an aromatic foundation.
  2. In a small mixing bowl, whisk together the low-sodium salsa, fresh lime juice, chili powder, cumin, smoked paprika, garlic powder, and minced garlic.
  3. Place the boneless skinless chicken thighs in a single layer directly on top of the vegetables. This layering prevents the chicken from boiling and maintains a better texture.
  4. Pour the salsa and spice mixture over the chicken, using a spoon to ensure the meat is completely covered. Do not stir the ingredients.
  5. Cover and cook on Low for 6 hours (recommended) or High for 3 hours until the chicken is tender and opaque.
  6. Remove the chicken to a cutting board and shred into thick strips using two forks. Return the shredded chicken to the pot and toss with the peppers, onions, and juices to coat thoroughly.