Ingredients:

  • 4 boneless, skinless chicken thighs (approx. 1.5 lbs / 680g)
  • 2 tablespoons olive oil (30 ml)
  • 1 onion, diced (about 1 cup / 150g)
  • 4 cloves garlic, minced
  • 2 teaspoons smoked paprika (2g)
  • 1 teaspoon cayenne pepper (2g)
  • 1 teaspoon ground cumin (2g)
  • 1 teaspoon salt (5g)
  • 1 teaspoon black pepper (2g)
  • 1 tablespoon honey (21g)
  • 1 tablespoon lime juice (15 ml)
  • 1 cup chicken broth (240 ml)
  • 1 can (14 oz / 400g) diced tomatoes with green chilies

Instructions:

  1. In a bowl, mix smoked paprika, cayenne pepper, cumin, salt, and black pepper. Add honey and lime juice; stir to form a paste.
  2. Rub the spice mixture onto the chicken thighs evenly. Optionally, let chicken marinate in the fridge for 30 minutes.
  3. Heat olive oil in a sauté pan over medium heat. Add diced onion and garlic; sauté until fragrant and translucent.
  4. Place marinated chicken in the slow cooker. Add sautéed onions and garlic, diced tomatoes, and chicken broth.
  5. Cover and cook on low for 6-8 hours or high for 4-5 hours. Use a fork to shred chicken before serving.
  6. Serve hot, drizzled with cooking juices.