Ingredients
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1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
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1 fresh jalapeño pepper, halved and stemmed (see Tip)
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3 cloves garlic, peeled
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2 tablespoons chili powder
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1 tablespoon ground cumin
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0.5 teaspoon salt
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2 pounds skinless, boneless chicken thighs
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16 (6 inch) corn or flour tortillas, warmed
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Guacamole, chopped fresh cilantro, and/or lime wedges(optional)
Directions
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Steps
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1
Done
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AT STARTCombine undrained tomatoes, jalapeño pepper, garlic, chili powder, and salt in a blender; cover and blend until smooth. Pour the tomato mixture into a 3½- to 4-quart slow cooker. Add chicken thighs; stir to coat. |
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2
Done
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Cover and cook on Low for 5 to 6 hours or on High for 2½ to 3 hours. |
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3
Done
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Remove the chicken and place in a bowl. Shred the chicken using two forks. Add enough sauce mixture from the slow cooker to the shredded chicken to moisten. Serve the chicken in tortillas. If desired, top with guacamole, cilantro, and/or lime wedges. |
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4
Done
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Tip: Because hot chile peppers, such as jalapeños, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water. |
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