Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 16 oz chunky salsa
  • 1 packet (30g) taco seasoning

Instructions:

  1. Lightly grease the inside of your slow cooker with non-stick spray.
  2. Place the chicken thighs in a single layer at the bottom of the slow cooker.
  3. Sprinkle the taco seasoning evenly over the meat, then pour the salsa on top, ensuring every piece of chicken is submerged.
  4. Cover with the lid and set the slow cooker to Low for 6 to 8 hours (or High for 3 to 4 hours) until the chicken is fork-tender.
  5. Remove the lid and use two forks to pull the chicken apart directly in the pot.
  6. Stir the meat back into the concentrated salsa juices until the shredded pieces are fully coated and glistening.