Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 cup fire-roasted diced tomatoes
  • 1/2 cup chicken broth (low sodium)
  • 2 tbsp fresh lime juice
  • 3 cloves garlic, minced
  • 1 small white onion, finely diced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Pat the chicken thighs dry with paper towels. Note: This helps the spice rub adhere better.
  2. In a small bowl, combine the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Rub this mixture generously over both sides of the meat.
  3. Place the seasoned chicken in the bottom of the slow cooker.
  4. Scatter the diced onion and minced garlic over the chicken.
  5. Pour the fire roasted tomatoes, chicken broth, and lime juice over the top without stirring. Note: Keeping the liquids on top allows them to seep through the meat as they heat up.
  6. Cover and cook on Low for 6 hours (or High for 3 to 4 hours) until the chicken reaches an internal temperature of 205°F (96°C).
  7. Remove the chicken to a platter. Shred the meat into bite-sized pieces using two forks or a hand mixer on low speed.
  8. Return the shredded chicken to the crockpot.
  9. Stir the meat into the remaining juices for 10 minutes until the chicken is fully saturated and glossy.