Description
This recipe is super versatile, because this chicken can go on EVERYTHING! Try it in tacos, enchiladas, nachos, or on top of a salad for lunch.
Ingredients
Units
Scale
- 3 pounds boneless, skinless Chicken Thighs
- 1/3 cup Mexican Seasoning, or Taco Seasoning
- 1/3 cup Fresh Lime Juice, about 4 large limes
- 1 small Onion, sliced thinly
Instructions
- Place the chicken in the slow cooker. Sprinkle with Mexican seasoning, or taco seasoning. Pour the lime juice over the chicken. Toss to coat it well.
- Add in the onions, and cover with the lid. Cook on high for 3-4 hours, until the chicken is tender and pulls apart with a fork.
- When the chicken pulls apart easily, shred it gently, leaving plenty of larger pieces. Toss the chicken in the juices of the slow cooker, and turn off the slow cooker to allow the chicken to rest and reabsorb some of the juices.
Notes
From Mary Younkin’s Cookbook The Weekday Breakfasts and Lunches Cookbook