Sprinkle the chicken thighs generously with salt and pepper. Add to a large crockpot with Mexican seasoning blend, onion, ghee, and garlic. Toss around to get the chicken fully coated with the seasoning.
Pour in the chicken stock, and tomatoes and green chiles. Cover and cook for 6 hours on low or 3-4 hours on high until the chicken is fully cooked and tender.
Remove the chicken from the crockpot, shred it with a fork or cut in cubes with a knife and put it back in the pot.
Taste and add more salt and pepper, if needed. If you desire, you can top it with cheese, sour cream, cilantro, and avocado!
Per serving: 186 calories, 8.5g Fat, 20g protein, 2.9g Total Carb (2.2g Net Carb)