Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 cup chunky salsa
  • 1 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 3 cloves garlic, minced
  • 3 bell peppers, sliced into strips
  • 1 large yellow onion, sliced
  • 1 tbsp lime juice

Instructions:

  1. Season the chicken thighs with salt and pepper.
  2. In a small bowl, whisk together the salsa, olive oil, chili powder, cumin, paprika, and minced garlic.
  3. Place the chicken in the bottom of the crockpot and pour the salsa mixture over the top, ensuring every piece of meat is coated.
  4. Cover 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. Stir in the sliced bell peppers and onions. Cover and cook for an additional 30–45 minutes on High.
  6. Remove the chicken to a bowl and shred it using two forks.
  7. Stir the shredded meat back into the pot with the vegetables and stir in the lime juice.