Everyday Shredded Chicken Filling

American's Test Kitchen; use this filling for tostados, burritos, enchiladas, tacos, etc.

• Ready In: 6 hrs 30 mins
• Yields: 4 cups

Ingredients

• 1  onion, minced
• 3  tablespoons chili powder
• 2  tablespoons  vegetable oil
• 1  jalapeno pepper, stemmed, seeded, minced
• 3  garlic cloves, minced
• 2  teaspoons ground coriander
• 2  teaspoons ground cumin
• 1 (8 ounce) can tomato sauce
• 1 1⁄2 teaspoons sugar
• 1  lb boneless skinless chicken breast, trimmed
• 1  lb boneless skinless chicken thighs, trimmed
•  salt
•  pepper
• 1  tablespoon fresh lime juice

Directions

1. Microwave onion, chili powder, oil, jalapeno, garlic, coriander, and cumin in bowl, stirring occasionally, until vegetables are softened, about 5 minutes; transfer to slow cooker.
2. Stir tomato sauce and sugar into slow cooker.
3. Season chicken with salt and pepper; add to slow cooker, and coat evenly with sauce mixture.
4. Cover and cook until chicken is tender, 4-6 hours on LOW.
5. Transfer chicken to a large bowl; let cool slightly, then shred into bite-size pieces; cover to keep warm.
6. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.
7. Toss shredded chicken with 1 cup braising liquid; add more liquid as needed to keep meat moist and flavorful.
8. Stir in lime juice and season with salt and pepper to taste.
9. *Filling can be refrigerated in airtight container for up to 3 days or frozen for up to 1 month; if frozen, let filling thaw completely before using.