Fustany: These delicious fall slow-cooker recipes will make you feel cozy recipes slowcooker fall
2 small jalapeño, unseeded and thinly sliced 1. Heat oil in a large skillet over medium-high. Sprinkle chicken pieces evenly with salt and pepper then add them to hot oil. Cook until browned on both sides from 8 to 10 minutes. Transfer to a slow cooker then add enchilada sauce, vinegar, cumin, and cinnamon. Cover and cook on high for about 1 hour and 10 minutes. Turn off the slow cooker then transfer chicken to a large heatproof bowl and let cool for 10 minutes.
2. Divide the chicken mixture evenly among tortillas. Top evenly with cabbage, tomato, radishes, and jalapeño. Serve with cilantro and lime.
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