Ingredients:

  • 2 lbs (900g) boneless, skinless chicken thighs
  • 6 cups (1.4L) low-sodium chicken broth
  • 1 cup (240ml) salsa verde
  • 1 medium (150g) yellow onion, diced
  • 4 cloves (20g) garlic, minced
  • 1 tsp (5g) ground cumin
  • 1 tsp (5g) chili powder
  • 1 tsp (6g) salt
  • ½ tsp (3g) black pepper
  • 2 large (300g) ripe avocados, diced
  • 3 tbsp (45ml) fresh lime juice
  • ½ cup (15g) fresh cilantro, chopped
  • 1 tsp (5g) lime zest

Instructions:

  1. Place the diced onion, minced garlic, cumin, chili powder, salt, and black pepper at the bottom of the slow cooker.
  2. Layer the chicken thighs on top and pour in the chicken broth and salsa verde, ensuring the chicken is mostly submerged.
  3. Set the slow cooker to LOW for 6 hours until the chicken reaches an internal temperature of 165°F (74°C) and pulls apart effortlessly.
  4. Remove the chicken to a plate, shred it using two forks, and stir the shredded chicken back into the pot.
  5. Turn off the heat and stir in the lime juice, lime zest, and chopped cilantro.
  6. Gently fold in the diced avocado right before serving to maintain texture and color.