Prep time: 20 minutes Slow Cook time: up to 8 hrs Servings: 4
1 1/4 lb. skinless, bone-in chicken thighs
1 small onion, chopped
1/2 red or green bell pepper, chopped
1 garlic clove, chopped
2 c. chicken stock
1 (14.5-oz.) can diced tomatoes, drained
1 (8-oz.) Goya® can tomato sauce
1 (4-oz.) can chopped green chiles
1 tsp. chili powder
1 tsp. dried oregano
3/4 tsp. ground cumin
Kosher salt
Freshly ground black pepper
1 tbsp. fresh lime juice
2 1/2 tbsp. chopped fresh cilantro, plus more for serving
Sliced jalapeños, sour cream, and tortilla chips or strips, for serving
Combine chicken, onion, bell pepper, garlic, stock, diced tomatoes, tomato sauce, chiles, chili powder, oregano, and cumin in a 4-quart slow cooker. Season with salt and pepper.
Cook, covered, until chicken is cooked through on low 7 to 8 hours or on high 3 to 4 hours. Remove chicken, discard bones and shred meat; return to slow cooker. Stir in lime juice and cilantro.
Serve topped with cilantro, jalapeños, and sour cream, with tortilla strips or chips
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