Slow Cooker: Place Chicken & Sauce ingredients in the slow cooker and cook for 4 hours on low. The chicken is ready when it can be shredded easily with 2 forks but it should NOT be mushy (i.e. overcooked).

Pressure cooker: 35 minutes on high.

Stove: Place Chicken & Sauce ingredients in a medium saucepan and add 1 cup water. Simmer covered on medium low for 40 - 50 minutes, turning chicken occasionally, until chicken can be shredded with 2 forks.

Remove chicken and shred. Set aside.

Add lime juice (to taste) and 1 tbsp olive oil to the sauce. Use a stick blender (or transfer to blender) to puree the sauce. Adjust salt and pepper to taste. You should have about 2 cups of sauce.

Heat 1 tbsp oil in a large skillet over high heat. Add 1/3 to 1/2 the chicken and fry until dark golden brown on one side, flip and cook the other side very briefly (don't brown), then remove. Use 1 tbsp oil for each batch you fry.

Toss chicken in the sauce OR serve it on the side.

Use for tacos (guacamole and Pico de Gallo, enchiladas, burritos, on green Mexican rice, quesadillas, sliders, on tostadas.