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.