Whisk this 1 mixture over raw chicken breasts into a slow cooker for a satisfying dinner that keeps you coming back. Full recipe

Lay the raw chicken breasts in a single layer in the bottom of your slow cooker. If they are very thick, you can cut them in half lengthwise so they cook more evenly.

In a medium bowl, whisk together the tomato sauce, minced chipotle peppers, adobo sauce, honey, lime juice, ground cumin, salt, black pepper, garlic (if using), and chicken broth or water until the mixture is smooth and well combined.

Pour this 1 whisked mixture evenly over the raw chicken breasts in the slow cooker, making sure each piece is coated. Use the back of a spoon to nudge the sauce around so it seeps between the pieces of chicken.

Cover the slow cooker with the lid and cook on LOW for 4 to 6 hours, or on HIGH for 2 1/2 to 3 1/2 hours, until the chicken is very tender and easily pulls apart with a fork.

Once the chicken is cooked through, use two forks to shred it right in the slow cooker, mixing it into the smoky chipotle sauce so every strand is coated. Taste and adjust seasoning, adding a pinch more salt or a squeeze of lime if needed.

Turn the slow cooker to WARM and let the chicken sit in the sauce for 10 to 15 minutes so the flavors settle in. Sprinkle with chopped fresh cilantro just before serving, if you like.

If your crowd prefers milder flavors, use just 1 chipotle pepper and skip the extra adobo sauce, then pass hot sauce at the table for anyone who wants more heat. For a sweeter, more barbecue-style version, increase the honey to 3 tablespoons and add 1 tablespoon of ketchup or brown sugar to the mixture before whisking. You can swap chicken thighs for the breasts; they stay especially moist and are very forgiving in the slow cooker—just trim excess fat and cook for the same amount of time. For a creamier sauce, stir in 1/4 cup sour cream or plain Greek yogurt at the end of cooking, off the heat, to keep it from curdling. This recipe also works well as a freezer meal: place the raw chicken and the whisked mixture together in a freezer bag, lay it flat to freeze, then thaw overnight and cook as directed. Leftovers are wonderful tucked into quesadillas, piled on baked potatoes, or served over egg noodles for a Midwestern-style twist.