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Dried chili powder can sometimes contain mold toxins, but the small amount in this recipe—about 1/2 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid chili powder, please tap it and change its rating to Red.
Dried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
In the insert of a 6-quart slow cooker, stir together the diced tomatoes (with their juices), chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and black pepper until combined.
Nestle the chicken thighs into the tomato mixture in a single layer, turning to coat. Cover and cook on High for 3–4 hours or on Low for 6–7 hours, until the chicken reaches 165°F (74°C) on an instant-read thermometer and shreds easily when pressed with a fork.
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