Slow Cooker Shredded Chicken

• 1 yellow onion, chopped
• 1 jalapeno pepper, seeded and minced
• 1 pasilla pepper, seeded and minced
• 2 tbsp. olive oil
• 2 tbsp. hot Mexican style chili powder
• 1 tbsp. ground cumin
• 2 tsp. ground coriander
• 1 tsp. dried oregano
• 1 tbsp. chopped garlic
• 1 - 8 oz. can tomato sauce
• 2 lbs. boneless, skinless chicken breasts, rinsed and trimmed
• 1 tbsp. fresh lime juice

In a large skillet, heat oil and add onion, jalapeno, pasilla, chili powder, cumin, coriander, oregano and garlic.  Saute about 5 minutes, until onion and peppers soften.  Transfer to the slow cooker. Stir in tomato sauce.  Season chicken with salt & pepper, add to the slow cooker, and coat evenly with the sauce mixture.  Cover and cook on low until chicken is tender and falling apart, 6 hours.

Using a fork, shred the chicken.  Stir in lime juice, and season with salt & pepper, to taste. 

Use as filling for your favorite dish - enchiladas, tacos, burritos, salads.  Enjoy!!