- 15 oz diced tomatoes, drained
- 2 lg carrots, cut into 1/2-inch pieces
- 1 green bell pepper, finely chopped
- 1/4 c roughly chopped fresh cilantro, plus more for topping
- 4 scallions, chopped, plus more for topping
- 2 tbsp peanut butter
- 1 1/2 tbsp soy sauce
- 1 tbsp ancho chile powder
- 2 tsp unsweetened cocoa powder
- 1/2 tsp Chinese five-spice powder or ground cinnamon
- 2 1/2 lb skinless, bone-in turkey breast
- 18 corn tortillas
Combine the tomatoes, carrots, bell pepper, cilantro, scallions, peanut butter, soy sauce, chile powder, cocoa powder and Chinese five-spice powder in a 6-quart slow cooker and stir to combine. Add the turkey and turn to coat. Cover and cook on low, 8 hours.
Remove the turkey and transfer to a large plate; shred the meat with 2 forks, discarding the bone. Return the shredded turkey to the slow cooker and stir to coat.
Warm the tortillas in a dry skillet. Serve the turkey in the tortillas and top with more cilantro and scallions.
