From inthekitchenwithkath.com
(Adapted from Elise Bauer’s recipe on Simply Recipes)
Serves 6 – 8
Spice rub:
2 Tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon kosher salt
1½ teaspoons dried oregano, crumbled in your hands
1 teaspoon onion powder
1 teaspoon garlic powder
¼ teaspoon ground cinnamon
¼ teaspoon allspice
¼ teaspoon cayenne
2 pounds boneless skinless chicken thighs (do not remove excess fat)
Sauce:
6 ounces (3/4 cup) pineapple juice
2 Tablespoons tomato paste
1 heaping teaspoon chipotle chiles in adobo sauce (optional – I added it because I had some leftover in the refrigerator.)
For serving:
Shredded cabbage
Sliced radishes
Diced avocado
Cilantro
1. Whisk the spice rub ingredients together in a large bowl.
2. Add the chicken thighs to the bowl and cover them on all sides with the rub.
3. Put the chicken thighs in the slow cooker and add the rest of the rub in the bowl to the slow cooker.
4. Stir the tomato paste (and chipotle chile, if using) into the pineapple juice. Pour the sauce over the chicken.
5. Cook on low for 6 hours (or on high for 3 hours).
6. Shred the chicken with meat shredders or a couple of forks.
7. Serve over shredded cabbage, garnished with radishes, avocado, and cilantro.