To the bottom of a 5- or 6-quart slow cooker crock, add unrolled chicken thighs. Save time with clean up by using a slow-cooker liner.
Top chicken with the tomatoes, black beans, garlic, jalapeno pepper, liquid smoke, cumin, chili powder, smoked paprika, oregano, and cayenne pepper. Add salt and black pepper to taste.
Stir to combine all ingredients in slow cooker. Be sure the chicken is fully coated and submerged in liquid.
Cover the slow cooker and cook for 3-4 hours on high or 6-8 hours on low. 30 minutes before the cook time is complete, remove the lid and shred the chicken in the slow cooker using two forks. Stir to combine the other ingredients with the shredded chicken. Cover and cook for remaining 30 minutes.
When the meal is done cooking, squeeze fresh lime juice on top while everything is still in the slow cooker. Add cilantro and stir to combine. Add additional salt and pepper to taste.
Chicken mixture can be served over plain brown rice or cilantro-lime brown rice and topped with cilantro-lime sauce. Or, chicken mixture can be served on a sandwich, in lettuce wraps, or in a burrito. Serve dish with remaining lime wedges.
Tip: Don’t skip the squeeze of fresh lime juice when the dish is done cooking! It really enhances the flavors and brings them all together.