Mexican Pulled Chicken: Weeknight Flavor Boom
Calories: 350kcal
Ingredients
- 2 pounds boneless, skinless chicken thighs (the flavor champs)
- 1 cup salsa of your choice (mild, medium, or fiery—your call)
- 1/2 cup chicken broth
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- Juice of 1 lime
- A handful of chopped cilantro (optional, but it helps)
Instructions
- Prep the chicken and spices. Pat the thighs dry, then season with salt, pepper, cumin, smoked paprika, chili powder, garlic powder, and onion powder. Give them a quick massage—because flavor loves a good rub.
- Sear for flavor (optional but worth it). In a skillet, heat olive oil over medium-high heat and brown the chicken on both sides for 2–3 minutes per side. You’ll see color, you’ll smell heaven, you’ll thank me later.
- Slow-cook magic. Transfer chicken to a slow cooker. Add salsa and chicken broth. Stir in lime juice. Cook on low for 6–7 hours or high for 3–4 hours until the chicken shreds easily.
- Shred like a boss. Remove chicken, shred with two forks, then return it to the sauce. Stir to coat and let it soak up every last bit of goodness for 10 minutes.
- Finish with freshness. Stir in chopped cilantro if you’re into that. Taste and adjust salt or lime juice as needed.