Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 cup chunky salsa (medium heat)
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp chili powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 16 corn or flour tortillas (6-inch)
  • 1 cup shredded Monterey Jack or Cotija cheese
  • ½ cup diced white onion
  • ¼ cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. In a small bowl, whisk together the garlic powder, cumin, smoked paprika, chili powder, salt, and pepper. Rub the spice blend evenly over the chicken thighs.
  2. Pour the olive oil into the bottom of the slow cooker and place the seasoned chicken thighs in a single layer.
  3. Pour the salsa and lime juice over the top, ensuring the chicken is mostly submerged.
  4. Cover and cook on High for 4 hours or Low for 8 hours until the internal temperature registers 205°F (96°C) and meat yields easily when pressed.
  5. Shred the chicken directly in the pot using two forks, pulling the meat along the grain.
  6. Stir the shredded chicken back into the remaining juices and let it sit for 10 minutes on the Warm setting to absorb the sauce.
  7. Char tortillas over an open gas flame or in a dry skillet until pliable. Assemble tacos with the shredded chicken, cheese, onion, and cilantro, and serve with lime wedges.