ADAPTED FROM: America's Test Kitchen, Healthy Slow Cooker Revolution
It should be noted that the revisions thst I made from the original recipe were purely for my convenience (due to residual weakness from a stroke limiting my knife skills), and did not make any appreciable difference in taste or nutrition.
INGREDIENTS:
2 cups crushed pineapple, drained
5 tablespoons fresh lime juice (3 limes)
1/4 cup finely chopped red onion
2 tablespoons chopped fresh cilantro, or 1 tablespoon freeze dried
1 tablespoon canola oil
1 tablespoon chile powder (recommend chipotle)
4 cloves garlic, minced
1 teaspoon minced canned chipotle in adobo sauce
1 teaspoon ground coriander
1 teaspoon ground cumin
1 cup low sodium tomato sauce
2 teaspoons sugar
2 boneless, skinless chicken breasts (12 ounces total weight)
Salt and pepper
12 6" corn tortillas
PROCEDURE:
1. Combine pineapple, 1/4 cup lime juice, onion and cilantro in bowl; set aside until ready to serve.
2. Microwave oil, chile powder, garlic, chipotle, coriander and cumin in bowl until fragrant, about 30
seconds; transfer to slow cooker. Stir in tomato sauce and sugar. Season chicken with salt and
pepper, place in slow cooker and turn to coat with sauce. Cover and cook until chicken registers
160*F, 2 to 3 hours on low.
3. Transfer chicken to carving board; let cool slightly, then shred into bite size pieces using two
forks.
4. Stir remaining 1 tablespoon lime juice into sauce. (Adjust sauce consistency with hot water as
needed). Stir in shredded chicken and season with salt and pepper to taste. Divide shredded
chicken among warm tortillas and top with pineapple salsa. Serve, passing remaining sauce
separately.
