Ingredients
1-1/2 pounds boneless skinless chicken thighs1 cup chunky salsa1/2 cup pomegranate juice, divided 1/2 cup pitted dates, chopped and divided 2 tablespoons honey1 tablespoon Moroccan seasoning (ras el hanout) 1-1/2 teaspoons garlic powder1-1/4 cups shredded carrots3 tablespoons mayonnaise2 tablespoons pomegranate seeds7 miniature pita pockets, halvedMinced fresh cilantro, optional
Preparation
Place chicken in a greased 3- or 4-qt. slow cooker. Combine the salsa, 6 tablespoons pomegranate juice, 1/3 cup dates, the honey, Moroccan seasoning and garlic powder; pour over chicken. Cook, covered, on low, until chicken is tender, 5-6 hours.
Meanwhile, combine the carrots, mayonnaise, pomegranate seeds and remaining dates. Refrigerate, covered, until serving.
Remove chicken from slow cooker; cool slightly. Skim fat from cooking juices. Shred chicken with 2 forks. Return chicken and juices to slow cooker. Stir in remaining pomegranate juice; heat through. Serve in pitas with carrot slaw and, if desired, cilantro.
