¹⁄₃ cup no-sugar-added tomato sauce

¹⁄₄ cup chicken broth

1¹⁄₂ tbsp olive oil

3 garlic cloves

2¹⁄₂ tbsp canned mild green chiles

1 tbsp apple cider vinegar

4 tbsp lime juice

¹⁄₄ cup fresh cilantro leaves

1¹⁄₂ tsp erythritol granular sweetener

1 tsp ground chipotle powder

¹⁄₂ tsp ground cumin

1¹⁄₂ tsp fine grind sea salt

¹⁄₄ tsp ground black pepper

1¹⁄₂lbs (680g) boneless, skinless chicken thighs

1 Combine the tomato sauce, chicken broth, olive oil, garlic cloves, green chiles, vinegar, lime juice, cilantro, sweetener, chipotle powder, cumin, sea salt, and black pepper in a blender. Pulse until ingredients are well combined.

2 Lightly spray the bottom of the inner pot with nonstick coconut oil spray.

3 Add the chicken thighs to the pot and then pour the sauce over the chicken.

4 Cover and lock the lid, but leave the steam release handle in the venting position. Select Slow Cook (More) and set the cook time for 4 hours.

5 When the cook time is complete, open the lid and transfer the chicken to a serving platter. Select Sauté (Normal) and let the sauce simmer in the pot until thickened, about 6-8 minutes.

6 Spoon the sauce over the chicken. Serve hot.

tip If using bone-in frozen chicken thighs, add 1 additional hour to the cook time.