Ingredients (6)
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large boneless, skinless chicken breasts 8
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tomato pureé 2 cans (10 ounces each)
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diced green chiles 2 cans (4 ounces each)
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chipotle peppers in adobo sauce, chopped 2
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unsalted chicken stock 1 cup
Steps (4)
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1Place chicken breasts in a large slow cooker. In a medium-size bowl, whisk together remaining ingredients, and pour over chicken.
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2Cook on low for 6 hours. Remove chicken and shred with a fork.
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3Return chicken to slow cooker and stir. Allow chicken to cook for an additional hour on low.
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4
Chicken can be served immediately or be made up to 2 days ahead and reheated the day of serving.
Tip: To freeze, divide chicken up into 2-cup batches and place in freezer bags. Freeze for up to 1 month.
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