Super Easy Slow Cooker Chicken Enchilada Meat

Method

1. Trim any large flaps of fat from the chicken thighs but leave them whole; whole pieces stay far juicier over a long cook than cut-up ones.
2. Stir the onion, garlic, tomato sauce, green chiles, chili powder, cumin, oregano, cinnamon, salt, and chicken broth together in the slow cooker insert until the spices are dispersed and no dry clumps float on top.
3. Add the chicken and turn the pieces to coat, pushing them under the surface. Cover and cook on low for 6 1/2 hours, or on high for 3 1/2, until the meat pulls apart with a fork and reads at least 165 degrees F (74 degrees C).
4. Lift the chicken out with tongs and shred it in a bowl with two forks, discarding any remaining fat or gristle.
5. Pour the cooking liquid into a wide skillet and boil it hard for 6 to 8 minutes, until it has reduced by about a third and coats a spoon. Slow cookers trap all the moisture, so the sauce is always thin until you do this.
6. Return the shredded chicken to the reduced sauce, stir in the lime juice and cilantro, and simmer 2 minutes. Taste for salt before storing or serving.