[Kitchen Witch]

Chicken Picadillo

Ingredients:
2 lbs. boneless skinless chicken thighs, trimmed of any visible fat
2 1/2 cups crushed tomatoes
1 cup raisins
2 chipotle peppers in adobo
1/8 cup cider vinegar
3/4 cup chipotle sauce
1 tsp. cinnamon
2 cloves garlic
1 tsp. salt

Directions: Rinse and dry chicken and place in a bowl. In a blender or food processor, combine all ingredients except chicken and pulse to blend (do not puree). Pour over chicken and toss to coat. Place chicken on rack in unit and cook on Low for 5 hours until the chicken is very tender. Using the tines of 2 forks, shred the chicken and cook for 1 hour more. Yield: 6 servings.