Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 tbsp avocado oil
  • 10 oz can diced tomatoes and green chilies
  • 150g yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp low sodium taco seasoning
  • 1/2 tsp smoked paprika
  • 1 cup white queso dip
  • 1/4 cup plain Greek yogurt
  • Fresh cilantro
  • Lime wedges

Instructions:

  1. Heat 1 tbsp avocado oil in a skillet until it shimmers. Brown the 2 lbs chicken thighs for 3 minutes per side until a golden crust forms.
  2. Place 150g diced yellow onion and 3 cloves minced garlic at the bottom of the slow cooker.
  3. Place the seared thighs directly on top of the aromatics.
  4. Sprinkle 2 tbsp taco seasoning and 1/2 tsp smoked paprika evenly over the meat.
  5. Pour the 10 oz can of tomatoes and green chilies (including the liquid) over the chicken.
  6. Cover and cook on LOW for 6 hours or until the chicken is tender.
  7. Ensure the internal temperature reaches 165°F and the meat shatters easily when pressed.
  8. Remove chicken to a bowl and shred using two forks.
  9. Whisk 1 cup white queso and 1/4 cup Greek yogurt into the warm liquid remaining in the pot until smooth and velvety.
  10. Toss the shredded chicken back into the sauce to coat every fiber before serving.