Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 cup chunky salsa
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup chicken broth
  • 1 lime, juiced
  • 1/4 cup fresh cilantro, chopped
  • 8-12 small corn or flour tortillas

Instructions:

  1. In a small bowl, whisk together the chili powder, cumin, paprika, garlic powder, salt, and pepper to create the taco seasoning.
  2. Place the chicken thighs in the bottom of the slow cooker.
  3. Pour the salsa and chicken broth over the chicken, then sprinkle the seasoning mix evenly across the top and toss with tongs to coat.
  4. Cover with the lid and set the slow cooker to Low for 6-8 hours or High for 3-4 hours until the internal temperature reaches 165°F (74°C).
  5. Use two forks to shred the chicken into a shredded consistency.
  6. Stir the shredded meat back into the cooking juices, then mix in the fresh lime juice and chopped cilantro.
  7. Briefly toast the tortillas over an open flame or in a dry skillet until warm and pliable.