Slow Cooker Shredded Chicken

• Prep time: 10 minutes
• Cook time: 3 hours
• Yield: Serves 6 to 8

Ingredients

The rub:

• 2 Tbsp chili powder
• 2 teaspoons ground cumin
• 1 teaspoon kosher salt
• 1 1/2 teaspoons dried oregano, crumbled fine between your hands
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon allspice (can sub a scant pinch of ground cloves)
• 1/4 teaspoon cayenne (optional, add more or less depending on how much heat you want)

The chicken:

• 2 pounds boneless skinless chicken thighs (do not remove excess fat)
• 6 ounces (3/4 cup) pineapple juice
• 2 Tbsp tomato paste

The rest:

• Corn tortillas
• Finely shredded cabbage
• Thinly sliced radishes
• Chopped avocado
• Cilantro
• Lime wedges

Method

1 Whisk the rub ingredients together in a bowl. Dredge the boneless skinless chicken thighs in the rub. Place the chicken thighs in a slow cooker.

2 Pour the pineapple juice over the chicken. Add the tomato paste to the juice.

3 Cover and cook in the slow cooker for 3 hours on high setting or 6 hours on low.
4 When the chicken is done, it should be fork tender. Use two forks to shred the meat completely in the slow cooker bowl.

Use the taco meat with heated and softened corn tortillas, sprinkle with lime juice, adding garnishes of finely shredded cabbage, thinly sliced radishes, avocado, and cilantro.

Read more: http://www.simplyrecipes.com/recipes/slow_cooker_shredded_chicken/#ixzz3sWiPQw2Q