Categories: Chicken, Main Dish, Slow Cooker

Ingredients

• 1 onion, minced
• 3 tablespoons chili powder
• 2 tablespoons vegetable oil
• 1 jalapeno pepper, stemmed, seeded, minced
• 3 garlic cloves, minced
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 (8 ounce) can tomato sauce
• 1 1/2 teaspoons sugar
• 1 lb boneless skinless chicken breast, trimmed
• 1 lb boneless skinless chicken thighs, trimmed
• salt
• pepper
• 1 tablespoon fresh lime juice

Directions

1. Microwave onion, chili powder, oil, jalapeno, garlic, coriander, and cumin in bowl, stirring occasionally, until vegetables are softened, about 5 minutes; transfer to slow cooker.

2. Stir tomato sauce and sugar into slow cooker.

3. Season chicken with salt and pepper; add to slow cooker, and coat evenly with sauce mixture.

4. Cover and cook until chicken is tender, 4-6 hours on LOW.

5. Transfer chicken to a large bowl; let cool slightly, then shred into bite-size pieces; cover to keep warm.

6. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.

7. Toss shredded chicken with 1 cup braising liquid; add more liquid as needed to keep meat moist and flavorful.

8. Stir in lime juice and season with salt and pepper to taste.

9. *Filling can be refrigerated in airtight container for up to 3 days or frozen for up to 1 month; if frozen, let filling thaw completely before using.

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