Ingredients:

  • 2 lbs boneless, skinless chicken thighs, trimmed of excess fat
  • 1 large white onion, sliced into thick ½ inch half-moons
  • 3 large bell peppers (red, yellow, green), cored and sliced into thick strips
  • 3 cloves garlic, smashed and minced
  • 1 cup chunky salsa (medium heat)
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 0.5 tsp onion powder
  • 1 large lime, juiced

Instructions:

  1. Layer the sliced white onion and all of the sliced bell peppers at the bottom of a 6-quart slow cooker.
  2. Rub the chicken thighs with chili powder, smoked paprika, cumin, and onion powder.
  3. Place the seasoned chicken directly on top of the vegetable layer.
  4. Scatter the smashed and minced garlic over the chicken.
  5. Pour the chunky salsa over the chicken and vegetables, spreading it evenly.
  6. Cover and cook on low for 6 hours, or until the chicken is tender and easy to pierce.
  7. Remove the chicken from the slow cooker and shred with two forks.
  8. Return the shredded chicken to the slow cooker, stir in the juice of 1 large lime, and toss to coat.
  9. Let it sit for 5 minutes until the chicken absorbs the extra juices.
  10. Optional: Sear the shredded chicken mixture in a hot pan for 2 minutes until the edges are crispy and dark.