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Ingredients:
5 pounds boneless, skinless chicken thighs
1 1/2 pounds frozen diced pineapple
One 28-ounce can crushed tomatoes
1/3 cup fresh lime juice
2 teaspoons ground cumin
1 tablespoon smoked Spanish paprika
5 large cloves garlic, crushed
3 bay leaves
1 to 2 habanero chiles, seeded and minced
1 large Spanish onion, diced
3 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup finely chopped fresh cilantro
For serving: Rolls and corn tortillas, shredded red cabbage, sour cream, sliced avocado, chopped fresh cilantro, crumbled queso fresco, lime wedges and hot sauce
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Instructions:
Place the chicken thighs in the base of a slow cooker. Add the diced pineapple, tomatoes, lime juice, cumin, paprika, garlic, bay leaves, habaneros, onion, salt and pepper. Stir ingredients to combine well.
Cover and cook until the chicken is fully cooked and can be easily shredded, on high for 4 hours or on low for 6 hours.
Remove the bay leaves and discard. Remove the chicken to a platter and use 2 forks to shred. Stir the chicken back into the sauce along with the chopped cilantro.
Taste and adjust with additional salt and pepper.
Serve with rolls, corn tortillas, and other toppings as part of a sandwich or taco bar.
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