Ingredients
Original recipe (1X) yields 12 servings
- 1 (16 ounce) jar salsa
- 1 (1.25 ounce) package dry taco seasoning mix
- 1 medium lime, juiced
- 3 tablespoons chopped fresh cilantro
- 3 pounds skinless, boneless chicken thighs
Directions
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Gather all ingredients.
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Stir salsa, taco seasoning, lime juice, and cilantro together in a slow cooker until well combined. Add chicken and spoon salsa mixture over top to coat.
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Cover and cook until chicken is no longer pink in the center and the juices run clear, on Low for 6 to 8 hours or High for 4 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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Shred chicken in the crock with two forks, then mix with the sauce.
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Enjoy!
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