Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 16 oz chunky salsa
  • 1 tbsp chili powder
  • 1 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Season the chicken thighs evenly with chili powder, garlic powder, cumin, salt, and pepper.
  2. Place the seasoned thighs in the bottom of the slow cooker in a single layer.
  3. Pour the salsa over the top, spreading it to ensure every piece of meat is fully covered.
  4. Cover and cook on Low for 6–8 hours or High for 3–4 hours until the internal temperature reaches 165°F (74°C).
  5. Remove the chicken to a plate or bowl and shred the meat into bite-sized pieces using two forks.
  6. Return the shredded chicken to the slow cooker and stir into the remaining juices for 5–10 minutes on the Warm setting.