EVERYDAY SHREDDED CHICKEN FILLING

This chicken is good on top of tostadas or in burritos, tacos, quesadillas, or enchiladas. You can use all breast or all thigh meat instead of the combination called for in this recipe. This filling can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month. From America's Test Kitchen Slow Cooker Revolution.

makes about 4 cups

1 onion, minced
3 Tb. chili powder
2 Tb. vegetable oil (or reasonable substitute)
1 jalapeño chile, stemmed, seeded, and minced
3 garlic cloves, minced
2 tsp. ground coriander
2 tsp. ground cumin
1 (8-ounce) can tomato sauce
1 1/2 tsp. sugar
1 pound boneless, skinless chicken breasts, trimmed of fat
1 pound boneless, skinless chicken thighs, trimmed of fat
Salt and pepper
1 Tb. fresh lime juice

Microwave onion, chili powder, oil, jalapeño  garlic, coriander, and cumin in bowl, stirring occasionally, until vegetables are softened, about 5 minutes; transfer to slow cooker.

Stir tomato sauce and sugar into slow cooker. Season chicken with salt and pepper, add to slow cooker, and coat evenly with sauce mixture. Cover and cook until chicken is tender, 4 to 6 hours on low.

Transfer chicken to large bowl, let cool slightly, then shred into bite-size pieces; cover to keep warm. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.

Toss shredded chicken with 1 cup braising liquid; add more liquid as needed to keep meat moist and flavorful. Stir in lime juice and season with salt and pepper to taste.