Load up the slow cooker: Combine the chicken thighs (2½ pounds), onion (1 medium), garlic (3 cloves), minced chipotle (1 pepper), adobo sauce (3 tablespoons), salt (2 teaspoons), cumin (2 teaspoons), and chicken broth (¾ cup) in a 6-quart slow cooker.

Cook until tender: Cover and cook on LOW for 5 to 6 hours, or HIGH for 3 to 4 hours, until the chicken shreds easily.

Shred the chicken: Shred the chicken directly in the slow cooker using two forks. Break up the softened onions as you go.

Transfer and add liquid: Use tongs or a slotted spoon to transfer the shredded chicken to a large serving bowl. Ladle enough of the cooking liquid over the chicken to keep it moist without making it soupy, about ¼ to ¾ cup.

Do not skip the finishing steps: Butter, lime, and cilantro at the end are what separate this from plain slow-cooker chicken. Cut the butter into small pieces so it melts evenly into the warm chicken, then add the cilantro and juice of 1 lime. Taste and add more lime, salt or adobo sauce as needed. It is thirty seconds of work and it changes the whole thing.