Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper (adjust for spice level)
- 1 cup chicken broth
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Season the chicken with salt, pepper, smoked paprika, cumin, chili powder, oregano, and cayenne pepper. Rub thoroughly into the meat.
- Heat olive oil in a large skillet or slow cooker. Sear the chicken for 2-3 minutes per side until golden brown.
- Add sliced onion and minced garlic to the skillet, cooking until fragrant and softened, about 5 minutes.
- Transfer to a slow cooker if desired. Pour chicken broth over the chicken, cover, and cook on low for 6-8 hours or high for 3-4 hours until tender. Alternatively, simmer on stovetop for 30-40 minutes.
- Shred the cooked chicken using two forks into juicy, bite-sized pieces. Squeeze lime juice over the shredded chicken for brightness.
Notes
- Adjust cayenne pepper to control heat level. For extra spice, add hot sauce.
- Ensure chicken reaches an internal temperature of 165°F for safety.
- Marinate the chicken overnight for deeper flavor.
- Reheat leftovers in microwave or stovetop with a splash of broth to retain moisture.
- Prep Time: 10 minutes
- Cook Time: 4-8 hours (slow cooker) or 30-40 minutes (stovetop)
- Category: Main Course
- Method: Slow Cooker / Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal Kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 70 mg