Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, smashed and minced
  • 1/4 cup freshly squeezed lime juice
  • 2 tbsp chicken bone broth
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/4 tsp cayenne pepper

Instructions:

  1. In a small bowl, whisk together the chili powder, smoked paprika, cumin, oregano, garlic powder, onion powder, sea salt, black pepper, and cayenne. Note: Mixing them first prevents spice clumps on the chicken, ensuring every bite is equally seasoned.
  2. Place the diced yellow onion and minced garlic at the bottom of the slow cooker. Note: This creates a rack for the chicken, preventing it from sticking to the bottom.
  3. Pat the 2 lbs of chicken thighs dry with a paper towel. Note: Removing surface moisture allows the spices to stick better.
  4. Toss the chicken in the spice mix until every inch is coated in that deep red rub.
  5. Layer the seasoned thighs over the onions.
  6. Pour the 1/4 cup of lime juice and 2 tbsp of bone broth around the edges of the chicken. Note: Don't pour it directly over the top, or you'll wash away all that beautiful spice rub!
  7. Cover and set to LOW for 6 hours. Cook until the meat is tender and yields to the slightest pressure.
  8. Once the 6 hours are up, remove the chicken to a large bowl or a cutting board.
  9. Use two forks to shred the meat. The chicken should shatter into succulent ribbons.
  10. Pour about half of the liquid from the slow cooker over the shredded meat. Note: This re hydrates the fibers and locks in the flavor.
  11. Let the meat rest for 5 minutes before serving to allow it to soak up that concentrated juice.