Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 cup chunky salsa
  • 3 tbsp taco seasoning
  • 1 tbsp lime juice
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika

Instructions:

  1. Place the chicken thighs in the bottom of the cold crockpot.
  2. In a small bowl, whisk together the salsa, taco seasoning, lime juice, garlic powder, and smoked paprika until smooth.
  3. Pour the sauce mixture evenly over the chicken, ensuring every piece is fully coated.
  4. Cover with the lid and cook on Low for 6–8 hours or High for 3–4 hours until the chicken reaches an internal temperature of 165°F (74°C).
  5. Remove the lid and use two forks to shred the chicken directly in the pot.
  6. Stir the shredded meat thoroughly into the remaining cooking juices until the liquid is absorbed and the chicken is glossy.