Ingredients

• 1 15-ounce can no-salt-added diced tomatoes, drained
• 2 large carrots, cut into 1/2-inch pieces
• 1 green bell pepper, finely chopped
• 1/4 cup roughly chopped fresh cilantro, plus more for topping
• 4 scallions, chopped, plus more for topping
• 2 tablespoons peanut butter
• 1 1/2 tablespoons low-sodium soy sauce
• 1 tablespoon ancho chile powder
• 2 teaspoons unsweetened cocoa powder
• 1/2 teaspoon Chinese five-spice powder or ground cinnamon
• 1 skinless, bone-in turkey breast (about 2 1/2 pounds)
• 18 corn tortillas

Instructions

1. 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.
2. 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.
3. Warm the tortillas in a dry skillet or in the microwave. Serve the turkey in the tortillas and top with more cilantro and scallions.
4. Photograph by Justin Walker