Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup roasted Hatch green chiles, diced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ cup plain non-fat Greek yogurt
  • ¼ cup low-sodium chicken broth
  • 1 tbsp fresh lime juice
  • ¼ cup fresh cilantro, chopped

Instructions:

  1. Place the diced onion and minced garlic at the bottom of the slow cooker. Note: This creates a flavor bed for the meat.
  2. Season the chicken thighs with salt, pepper, cumin, and smoked paprika.
  3. Arrange the seasoned chicken in a single layer over the onion and garlic.
  4. Pour the diced Hatch chiles and chicken broth over the meat.
  5. Cover with a tight lid and cook on Low for 6 hours until the chicken reaches an internal temperature of 165°F (74°C).
  6. Switch the slow cooker to the 'Warm' setting and remove the chicken.
  7. Shred the meat using two forks.
  8. In a small bowl, whisk the Greek yogurt with lime juice to loosen the texture.
  9. Stir the yogurt mixture and fresh cilantro into the slow cooker sauce until the color is uniform and the texture is velvety.
  10. Fold the shredded chicken back into the sauce and stir gently.