1. Brown chicken in oil in a sauté pan over medium-high heat, 2–3 minutes per side. Remove chicken to a plate. 2. Add onion, garlic, oregano, chili powder, cumin, coriander, salt, and cayenne to the pan; cook 2–3 minutes. 3. Stir in tomatoes, scraping up browned bits from chicken; bring mixture to a boil. Transfer tomato mixture to a 4–6-qt. slow cooker. Add reserved chicken and drippings. Cover slow cooker and cook 3–4 hours on high setting, or 6–7 hours on low setting. Remove chicken to a plate; let rest 5 minutes. Shred chicken into strips. 4. Purée tomato mixture in slow cooker with a handheld blender; stir in lime juice and season with salt. Reserve 1 cup sauce, then toss chicken with remaining sauce. 5. Serve chicken in tortillas with Pepper Salad, guacamole, sour cream, and reserved sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
