Ingredients:

  • 5 kg (3.3 lbs) Boneless, Skinless Chicken Thighs
  • 1 medium Yellow Onion, roughly chopped
  • 4 large cloves Garlic, minced or pressed
  • 1 tbsp (15 ml) Olive Oil
  • 225g (8 oz) can Diced Tomatoes, undrained
  • 3 large Chipotle Peppers in Adobo Sauce
  • 2 tbsp (30 ml) Adobo Sauce (from chipotle can)
  • 1 cup (240 ml) Low-Sodium Chicken Stock
  • 1/4 cup (60 ml) Fresh Lime Juice, divided (3 tbsp for the sauce, 1 tbsp for finishing)
  • 2 tsp Ground Cumin
  • 1 tsp Dried Oregano (preferably Mexican oregano)
  • 1 tsp Smoked Paprika
  • 1 tsp Fine Sea Salt (plus more to taste)
  • 1/2 tsp Freshly Ground Black Pepper

Instructions:

  1. Sauté Aromatics (Optional but Recommended): Heat the olive oil in a small pan. Sauté the chopped onion until softened (about 5 minutes). Add the minced garlic and cook for 1 minute until fragrant. Transfer this mixture to the slow cooker bowl.
  2. Blitz the Sauce: Carefully combine the diced tomatoes, chipotle peppers, adobo sauce, 3 tablespoons of lime juice, chicken stock, cumin, oregano, smoked paprika, salt, and pepper in a blender. Blend until completely smooth.
  3. Combine and Load: Place the chicken thighs directly into the slow cooker over the onion and garlic mixture. Pour the blended sauce over the chicken, ensuring it is mostly submerged.
  4. Slow Cook: Cover the slow cooker. Cook on LOW for 6-8 hours or HIGH for 3.5-4 hours, until the chicken is fork-tender and pulls apart easily.
  5. Remove Chicken: Use tongs to carefully transfer the cooked chicken thighs to a large, shallow bowl or baking dish. Leave the remaining sauce/braising liquid in the slow cooker.
  6. Shred the Meat: Using two forks, shred the chicken meat thoroughly. Alternatively, use an electric hand mixer on low speed in the bowl to shred the chicken quickly.
  7. Reduce the Sauce (The Flavour Boost): Switch the slow cooker to the 'Sauté' function (if applicable) or transfer the sauce to a saucepan and bring it to a rolling simmer. Allow the sauce to reduce by about a third (15-20 minutes on high heat). This concentrates the incredible flavour.
  8. Recombine and Finish: Return the shredded chicken to the thickened sauce. Stir well to coat every piece. Simmer for 5–10 minutes in the slow cooker or saucepan to allow the chicken to absorb the rich sauce.
  9. Final Adjustments: Stir in the remaining 1 tablespoon of fresh lime juice. Taste the chicken. Adjust salt and pepper as needed. If it’s too spicy, stir in a spoonful of sour cream or Greek yoghurt.
  10. Serve Hot: Serve immediately or chill for meal prep, perhaps in classic tacos or loaded rice bowls.