Ingredients

The following ingredients have 12 Servings
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced chipotle peppers in adobo sauce
  • 1 tablespoon chili powder
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin
  • 1 cup canned tomato sauce
  • 2 teaspoons pure maple syrup
  • ½ teaspoon kosher salt (plus more for seasoning)
  • black pepper (as needed for seasoning)
  • 2 pounds bone-in half chicken breasts (skin and excess fat removed)
  • 1 tablespoon lime juice
  • ¼ cup cilantro leaves
  • 12 tortillas (6-inch)
  • 2 limes (cut into wedges)

Instruction

  • In a medium-sized microwave-safe bowl combine olive oil, garlic, chipotle, chili powder, coriander, and cumin, microwave for 30 seconds.
  • Add spice mixture, tomato sauce, maple syrup, and salt to the slow cooker, stir to combine.
  • Season chicken with salt and pepper, add to slow cooker and coat both sides with sauce.
  • Cover and cook on high setting for 2 hours, or low setting for 3 to 5 hours, until the internal temperature reaches 160°F (71ºC). 
  • Transfer chicken to a plate, shred with two forks and place back into the sauce, stir to coat.
  • Add in lime juice and stir to combine.
  • Warm the tortillas and fill them with about ¼ cup of shredded chicken. 
  • Garnish tacos with cilantro, serve with limes and any additional toppings.