Latin Shredded Chicken

Makes about 6 servings, about 3 cups

1½ pounds boneless, skinless chicken thighs
1    teaspoon ancho chili powder
1    teaspoon ground cumin
1    teaspoon kosher salt
1    small onion, cut into eight wedges
3    garlic cloves, crushed
1    jalapeño pepper, quartered lengthwise
1    small handful

Nutritional Information per serving (based on ½ cup serving):
Calories 183 (30% from fat) • carb. 2g • pro. 30g • fat 6g • sat. fat 1g chol. 127mg • sod. 3158mg • calc. 35mg • fiber 0g

1. Season the chicken with the ancho chili powder, cumin and salt and
toss with the onion, garlic, jalapeño and cilantro; place on the Baking
Pan with the water.
2. Place into the oven in rack position 2. Select Slow Cook on High for
5 hours.
3. Turn chicken occasionally while cooking. Add additional water to the
pan if it seems dry.
4. Chicken is ready when tender and pulls apart easily. When ready,
shred or chop all ingredients together.