Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 0.5 cup chicken bone broth
  • 0.25 cup fresh lime juice
  • 2 cloves garlic, smashed
  • 1 small white onion, finely diced
  • 1 tbsp adobo sauce

Instructions:

  1. Pat the chicken thighs dry with paper towels. In a small bowl, whisk together the chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper.
  2. Thoroughly rub the spice mixture over every piece of chicken to ensure deep flavor penetration.
  3. Place the diced white onion and smashed garlic cloves at the bottom of the slow cooker.
  4. Lay the seasoned chicken thighs on top of the aromatics and pour the chicken bone broth, lime juice, and adobo sauce over the top.
  5. Cover and cook on High for 4 hours (or Low for 8 hours) until the collagen has fully broken down.
  6. Remove the chicken and shred manually with two forks. Return the shredded meat to the slow cooker for a 10-minute 'shred and soak' phase to reabsorb the concentrated juices before serving.