Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 cup chunky salsa (medium heat)
  • 2 tbsp fresh lime juice
  • 1 tbsp Worcestershire sauce
  • 2 cloves garlic, minced
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper

Instructions:

  1. Pat the chicken thighs dry with paper towels. Note: Excess moisture prevents the spices from sticking.
  2. In a small bowl, whisk together the ground cumin, smoked paprika, salt, black pepper, and cayenne pepper.
  3. Rub the spice blend evenly over both sides of the chicken.
  4. Place the seasoned thighs in the bottom of the slow cooker in a single layer. Note: Overlapping can lead to uneven cooking.
  5. Pour the salsa, lime juice, Worcestershire sauce, and minced garlic over the chicken.
  6. Ensure the meat is mostly submerged in the liquid.
  7. Cover with the lid and cook on High for 6 hours or Low for 8 hours until the internal temperature reaches 74°C.
  8. Remove the chicken to a platter and shred into bite-sized strips using two forks.
  9. Return the shredded meat to the slow cooker.
  10. Stir into the remaining cooking juices for 10 minutes on the 'Warm' setting until the sauce is thick and glazes the meat.