First, pull everything out of your pantry and fridge. This will make the cooking process smoother. You don’t want to be scrambling around for ingredients halfway through.

I like to rinse my chicken breasts under cold water. Pat them dry with a paper towel. This ensures the chicken starts off nice and clean.

Place the chicken breasts at the bottom of your crockpot. Pour the chunky salsa over them, completely covering the chicken. Remember, the salsa will do the heavy lifting here.

Now it’s time to add the spices. Squeeze the fresh lime juice right over the chicken. Then sprinkle the smoked chili powder, ground cumin, dried onion flakes, and granulated garlic evenly across the top.

Using a pair of tongs or a spatula, gently stir everything to combine. This step ensures that the chicken gets a good coat of deliciousness.

Cover the crockpot and set it to low for about 6-8 hours or high for 3-4 hours. Slow and low really brings out the best flavors here.

Once the cooking time is up, you will have tender chicken ready to shred. I like to use two forks to pull apart the chicken right in the crockpot. This usually takes just a minute or two.

Now for the fun part! You can serve the shredded chicken in a variety of ways. Whether in tortillas, over rice, or with a salad, it’s sure to please.