Ingredients:

  • 1.36 kg boneless, skinless chicken thighs, trimmed of excess fat
  • 14g chili powder
  • 6g ground cumin
  • 3g garlic powder
  • 3g onion powder
  • 6g smoked paprika
  • 3g sea salt
  • 1g cracked black pepper
  • 120ml low-sugar salsa
  • 60ml freshly squeezed lime juice
  • 2 cloves garlic, smashed
  • 1 small white onion, finely diced

Instructions:

  1. Trim the 1.36 kg of chicken thighs to remove any large, hanging pieces of white fat.
  2. Mix the 14g chili powder, 6g cumin, 3g garlic powder, 3g onion powder, 6g smoked paprika, 3g salt, and 1g pepper in a small bowl.
  3. Coat every inch of the chicken with the dry rub by pressing the spices into the meat with your hands.
  4. Layer the finely diced white onion and 2 smashed garlic cloves at the very bottom of the slow cooker liner.
  5. Place the seasoned chicken directly on top of the onions.
  6. Pour the 120ml of low sugar salsa and 60ml of lime juice over the chicken, ensuring you don't wash all the spices off the top.
  7. Cover and cook on the Low setting for 6 hours.
  8. Remove the chicken from the pot and place it on a large cutting board or a shallow rimmed plate.
  9. Shred the meat using two forks, pulling in opposite directions.
  10. Toss the shredded meat back into the slow cooker for 10 minutes to soak up the concentrated juices.