Slow Cooker Chicken Tacos

Ingredients 

• 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

Instructions 

• Bloom the Spices – In a microwave-safe bowl, combine olive oil, garlic, chipotle, chili powder, coriander, and cumin, and microwave for 30 seconds.
• Add to the Slow Cooker – Add the spice mixture, tomato sauce, maple syrup, and salt to the slow cooker, and stir to combine. Season the chicken with salt and pepper, add it to the slow cooker, and coat both sides with sauce.
• Cook the Chicken – 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). 
• Shred the Chicken – Transfer the chicken to a plate, and shred it with two forks. Place it back into the slow cooker and stir to coat. Add in lime juice and stir to combine.
• To Serve – Fill warm tortillas with about ¼ cup of shredded chicken. Garnish with cilantro. Serve with lime wedges and any additional toppings.