Habanero Tacos


2 cups Tomatoes, coarsely chopoped
1/2 cup Onion, chopoped

3 Poblano Peppers, stemmed, seeded, and choped
1 to 2 Habanero Chile Peper, stemmed and seeded
3/4 cup Chicken Broth
2 Tbs Tomato Paste
2 tsp Cumin
2 lb Chicken Breast cut into 1-1/2 in pieces


1. In a blender combie tomatoes, onion, peppers, groth, tomato pasted, and cumin.  Cover; blend until smoooth.

2. Place chicken in a 3-1/2 or 4 qt. slow cooker.  Pout pepper mixtue over.  Cover; cook on low 8 to 10 hours or on high 4 to 5 hours.

3. Using a slotted spon, remove chicken from cooker.  Skim fat from cooking liquid.  Serve chicken on tortillas. Drizzel with cooking liquid.  Makes 4 servings.

Serves 6