Shredded Tex-Mex Chicken

Prep and Cook

• 1
  Place chicken thighs in a single layer at the bottom of a slow cooker and season well with salt and pepper, before pouring the lime juice over the chicken pieces.
• 2
  In a small bowl whisk together the salsa, cumin, paprika, oregano and chili powder. Pour the salsa mixture over the chicken, spreading it evenly to cover the meat.
• 3
  Place the lid on the slow cooker and cook on low for 6 hours (or high for 3 hours).
• 4
  To serve, remove the chicken from the cooker and place it in a bowl. Using two forks, pull the meat apart to shred it. Place it back in the cooker and toss with the sauce before serving.