Makes 4 servings
1 small onion, minced
1 1/2 Tbsp chili powder
1 Tbsp canola oil
2 garlic cloves, minced
1 tsp ground coriander
1 tsp cumin
1/2 cup salsa
1 tsp sugar
8 oz boneless, skinless chicken thighs (thawed)
8 oz boneless, skinless chicken breasts (frozen)
Salt and pepper
2 tsp lime juice
Place onion, chili powder, oil, garlic, coriander and cumin in microwave safe bowl. Cook in microwave for about 3 minutes or until onion is tender. Stir every minute or so. Pour into slow cooker. Add in salsa and sugar and stir. Add in the chicken and stir to coat. Cover and cook on LOW for 4-6 hours. Remove cover and shred chicken with 2 forks. Add in the lime juice and salt and pepper to taste. Serve in tortillas with cheese, cilantro and tomatoes.
Review:
So easy and so tasty. The mixture of the dark and light meat works wonderfully. Chicken breasts alone in the slow cooker tend to dry out. They don’t have enough fat and collagen. But adding some thighs in there, evens it out. Microwaving the onions softens them enough but allows you NOT to have to get a skillet out. 4 stars.
Leave a Reply