Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 cup low-sodium chunky salsa
  • 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
  • 1 tbsp fresh lime juice
  • 16 small corn tortillas
  • 2 cups shredded red cabbage
  • 1 medium avocado, sliced
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. In a small bowl, whisk together the chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Pat the chicken thighs dry with a paper towel.
  2. Place the chicken thighs in the bottom of the slow cooker. Pour the salsa over the meat, sprinkle the spice blend evenly across the top, and drizzle with lime juice. Stir gently to coat the meat.
  3. Cover and cook on Low for 7-8 hours or High for 3-4 hours until the chicken reaches an internal temperature of 165°F (74°C).
  4. Remove the lid and use two forks to shred the chicken directly in the pot. Stir the shredded meat back into the sauce.
  5. If the sauce is too thin, leave the lid off and cook on High for another 15–20 minutes to concentrate the glaze.
  6. Serve the shredded chicken in warm corn tortillas and top with shredded red cabbage, avocado slices, fresh cilantro, and lime wedges.