4 pounds boneless, skinless chicken breasts (I used frozen)
1-29 oz. can tomato sauce
1 cup water
1 small can diced chilies
3 jalapeños (seeded and chopped)
1 cup cherry tomatoes (I had these on hand so I threw them in)
2 tablespoons dried onion flakes
1 tablespoon crushed aleppo pepper flakes
1 tablespoon minced garlic
2 teaspoons cumin
2 teaspoons coriander
3/4 tablespoon kosher salt (optional)
1/4 teaspoon pepper
1 -3 tablespoons chili powder
Place one cup of sauce on the bottom of the crock pot. Add the frozen chicken.
Mix all the rest of ingredients in a small bowl then pour over the chicken.
Cook on low 6-7 hours.
Remove whole breasts and shred chicken with your fingers or you can use 2 forks to separate the meat.
Use an immersion blender to purée the sauce in the slow cooker.
Place 1/2 cup of sauce on top of shredded chicken and mix well.
I divide up the shredded chicken and put some in fridge for meals, then put the rest in freezer bags for later meals.
I waited for the sauce to slightly cool and put it in bags to freeze and use as enchilada sauce. You can also can the sauce - but since I have not tried it I won't be able to give directions on how to do it.