Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 tsp ground cumin
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 16 oz jarred salsa verde
  • 2 cloves garlic, minced
  • 1 tbsp lime juice
  • ¼ cup fresh cilantro, chopped

Instructions:

  1. Pat the chicken thighs dry with a paper towel.
  2. In a small bowl, combine ground cumin, garlic powder, salt, and black pepper. Sprinkle the mixture evenly over both sides of the chicken, pressing the spices into the meat.
  3. Place the seasoned chicken thighs in the bottom of the slow cooker.
  4. Pour the jarred salsa verde and minced garlic over the top of the chicken, ensuring the meat is mostly submerged.
  5. Cover with the lid and cook on Low for 6 hours (or High for 3 to 4 hours) until the chicken reaches an internal temperature of 165°F (74°C).
  6. Remove the chicken from the pot and use two forks to shred the meat into bite-sized pieces.
  7. Return the shredded chicken to the slow cooker and stir it into the remaining sauce, letting it soak for 10 minutes.
  8. Stir in the fresh chopped cilantro and the final tablespoon of lime juice before serving.