Ingredients:

  • 3 lbs boneless skinless chicken thighs, trimmed
  • 3 large limes, zested and juiced
  • 0.5 cup fresh cilantro, finely chopped (stems included)
  • 4 cloves garlic, minced
  • 0.25 cup extra virgin olive oil
  • 2 tbsp raw honey
  • 1 tsp freshly cracked black pepper
  • 1.5 tsp sea salt
  • 1 tbsp ground cumin
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.5 cup fresh cilantro leaves, stems removed

Instructions:

  1. In a medium bowl, whisk together the olive oil, juice and zest of the 3 limes, honey, minced garlic, cumin, onion powder, paprika, salt, pepper, and the finely chopped cilantro (stems included) to create a concentrated emulsion.
  2. Place the trimmed chicken thighs in the bottom of a 6-quart slow cooker in an even layer.
  3. Pour the prepared marinade over the chicken, ensuring all pieces are well coated.
  4. Cover and cook on Low for 4 hours until the collagen has broken down and meat is tender.
  5. Using two forks, shred the chicken directly in the slow cooker, allowing it to soak up the residual braising liquids.
  6. Just before serving, fold in the remaining 1/2 cup of fresh cilantro leaves for a bright finish.