Place the chicken thighs and jar of salsa in your crockpot. Cook on high for 3 hours. Once finished, place the chicken on a cutting board and shred with two forks. Place in a container in the refrigerator to cool for an hour.
Place a pan over medium heat. Add in the bacon and cook until crispy. Remove with a slotted spoon to a paper towel lined plate to cool.
Chop up your tomatoes, olives, avocado and onions.
In a casserole dish, spread half of the chicken in a layer along the bottom. Follow with a layer of onion, then a layer of olives, a layer of tomatoes and another layer of chicken. Top with the avocados and bacon. Add on some jalapeños if you want to spice it up.
Serve with plantain chips, veggies or any other dipping option you choose!
Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet. See our full nutrition information disclosure here.