Ingredients
Equipment
Method
- In a large bowl, stir together salsa and taco seasoning until well mixed. Pour the mixture into the crockpot.
- Add the chicken thighs to the crockpot and toss to coat evenly in the salsa mixture. Arrange them in a single layer if possible.
- Cover and cook on HIGH for 2 hours. (You can cook on LOW for 4 hours, though they tend to be less tender this way.)
- Remove chicken and shred with two forks — it should fall apart easily. Taste and adjust seasoning with salt or extra salsa if needed.
- Drizzle with fresh lime juice and sprinkle with chopped cilantro. Serve in taco shells with your favorite toppings like cheese, lettuce, and sour cream.
Notes
Homemade Taco Seasoning: Combine 2 tsp chili powder, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp paprika, ½ tsp oregano, ½–1 tsp cumin, ½ tsp salt, and ¼ tsp black pepper.
Tips:
• For crispier texture, broil the shredded chicken for 2–3 minutes before serving.
• Substitute chicken breasts for a leaner version.
• Leftovers make a great filling for burritos, enchiladas, or nachos. Storage: Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
• For crispier texture, broil the shredded chicken for 2–3 minutes before serving.
• Substitute chicken breasts for a leaner version.
• Leftovers make a great filling for burritos, enchiladas, or nachos. Storage: Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.