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.
Cooking Light DT
