2lbs.boneless, skinless chicken thighs or boneless, skinless chicken breast
For serving: cooked white or brown rice, shredded iceberg lettuce, black beans or pinto beans, shredded Monterey Jack or cheddar cheese, salsa, sour cream, pickled red onion, pico de gallo, or guacamole
Instructions
In a 6-quart (or larger) slow cooker, stir together onion, salsa, honey, soy sauce, Worcestershire sauce, lime juice, chipotle chiles, salt, garlic powder, cumin, paprika, and oregano.
Add chicken and toss to coat.
Cover and cook until chicken reaches an internal temperature of 165°F, about 1-2 hours on HIGH or 3-4 hours on LOW.
Remove chicken and shred with forks. Stir the chicken back into the cooking juices.
Assemble individual bowls with desired ingredients (such as rice, lettuce, beans, cheese, salsa, and guacamole), adding the shredded chicken on top.
Notes
You do not need to add any extra liquid to the Crock Pot. The juices from the salsa, onion, lime juice, soy sauce, and Worcestershire sauce, as well as the condensation from the slow cooker, should be more than enough liquid by the end. You don’t want to water-down the sauce.
Be careful not to overcook your chicken. I find that the chicken breast or thighs have the best texture when cooked in my slow cooker on HIGH for about 1 hour. That keeps them moist and juicy, and prevents them from drying out. The meat is done when it reaches an internal temperature of 165°F.
Also remember — every slow cooker runs at a slightly different temperature (which is why the recipe gives you general time ranges, rather than exact times). Just get familiar with your pot and adjust accordingly.