Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 cup chunky salsa
  • 1 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 bell peppers, sliced into strips
  • 1 large yellow onion, sliced into half-moons
  • 2 cloves garlic, minced
  • 12 small flour or corn tortillas
  • 1 lime, cut into wedges
  • fresh cilantro, chopped

Instructions:

  1. Place the chicken thighs in the bottom of the slow cooker. Note: Lay them flat so they cook evenly.
  2. In a small bowl, whisk together the salsa, olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper.
  3. Pour this mixture over the chicken, tossing gently until every piece is coated.
  4. Cover and cook on Low for 6–8 hours or High for 3–4 hours until the chicken reaches an internal temperature of 165°F (74°C).
  5. About 60 minutes before serving, lift the lid and stir in the sliced bell peppers, onions, and minced garlic.
  6. Cover and continue cooking until peppers are tender but still have a slight snap.
  7. Remove the chicken to a plate and shred it using two forks.
  8. Return the shredded chicken to the pot and toss with the vegetables and remaining juices.
  9. Serve on warm tortillas with lime wedges and fresh cilantro.