This is my go-to slow cooker chicken recipe – it works as taco filling or on top a Mexican salad bowl with a little Cojito cheese – or as the star of nachos, in enchilladas or wrapped in a burrito! The point is, this filling is super versatile. It is the simplest thing I could find, and it takes about 15 minutes of prep and the rest is just slow cooker magic.
- 1 nice onion, peeled and minced
- 3 TBS chili powder
- 3 TBS vegetable or canola oil
- 1 jalepeno chile, stemmed (seeded if prefer mild), minced
- 3 garlic cloves, minced or pressed
- 2 TSP ground coriander
- 2 TSP ground cumin
- 1 (8 oz) can of tomato sauce
- 1 1/2 tsp sugar
- 1LB boneless skinless chicken breast, trimmed of fat
- 1 LB boneless skinless chicken thighs, trimmed of fat
- Kosher salt
- Fresh ground pepper
- 1 TBS fresh lime juice
Mince onion, garlic and jalepeno in a food processor or by hand. Mix in chili powder, oil, coriander, garlic, cumin and microwave for 5 minutes, until softened, stirring once. Transfer to slow cooker.
Stir tomato sauce and sugar into slow cooker. Season chicken with salt and pepper and add to slow cooker, turning it a few times to coat evenly with sauce mixture. Cover and cook until chicken is tender, 4-6 hours on LOW.
Transfer chicken to large bowl, let cool slightly, then shred with two forks. Cover and keep warm.
Let braising liquid (still in slow cooker) settle for 5 minutes letting any fat rise to surface. Skim fat with large spoon. Toss shredded chicken with 1 cup of braising liquid, adding more to ensure a good moist and flavorful filling. Stir in lime juice and season with salt and pepper as needed.
Can be kept in fridge for up to three days, or cooled and frozen for up to 1 month.