Ingredients

2 pounds boneless, skinless chicken thighs, trimmed

Salt and pepper

1 cup jarred salsa

Juice of 1 lime

1/4 cup chopped cilantro

2 tablespoons chili powder

1 teaspoon cumin

1 tablespoon honey

3 cloves garlic, minced

Cooked rice or warmed tortillas, optional

Preparation

  1. Mist a slow cooker with cooking spray. Season chicken with salt and pepper and place in slow cooker. In a large bowl, mix remaining ingredients except for optional rice or tortillas. Pour over chicken; turn to coat. Cover and cook on low until chicken is falling-apart tender, 3 to 5 hours.

  2. Turn slow cooker to warm and, using two forks, shred chicken. Serve over rice or with warmed tortillas, if desired.