Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 1 cup chunky salsa (medium heat)
  • 2 tbsp apple cider vinegar
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp fresh lime juice
  • 1/4 cup chopped fresh cilantro
  • 12 small corn or flour tortillas
  • 1 cup shredded cabbage or lettuce
  • 1 medium avocado, sliced
  • 1/2 cup crumbled cotija cheese or feta

Instructions:

  1. Place the boneless skinless chicken thighs in the bottom of a cold slow cooker.
  2. In a small mixing bowl, whisk together the chunky salsa, apple cider vinegar, chili powder, ground cumin, smoked paprika, garlic powder, salt, and black pepper.
  3. Pour the spice and salsa mixture over the chicken, ensuring every piece is evenly coated.
  4. Seal the lid and cook on High for 4 hours or Low for 8 hours, until the chicken reaches an internal temperature of 205°F (96°C).
  5. Transfer the thighs to a plate or cutting board and use two forks to shred the meat along the grain.
  6. Return the shredded chicken to the slow cooker and toss it in the remaining concentrated juices.
  7. Stir in the fresh lime juice and chopped cilantro just before serving.
  8. Assemble tacos by placing the chicken in warmed tortillas and topping with shredded cabbage, sliced avocado, and crumbled cotija cheese.