Moroccan Chicken Tagine Pockets

• 1-1/2 pounds boneless skinless chicken thighs
• 1 cup chunky salsa
• 1/2 cup pomegranate juice, divided
• 1/2 cup pitted dates, chopped and divided
• 2 tablespoons honey
• 1 tablespoon Moroccan seasoning (ras el hanout)
• 1-1/2 teaspoons garlic powder
• 1-1/4 cups shredded carrots
• 3 tablespoons mayonnaise
• 2 tablespoons pomegranate seeds
• 7 miniature pita pockets, halved
• Minced fresh cilantro, optional

1. Place chicken in a greased 3- or 4-qt. slow cooker. Combine the salsa, 6 tablespoons pomegranate juice, 1/3 cup dates, honey, Moroccan seasoning and garlic powder; pour over chicken. Cook, covered, on low, until chicken is tender, 5-6 hours.
2. Meanwhile, combine the carrots, mayonnaise, pomegranate seeds and remaining dates. Refrigerate, covered, until serving.
3. Remove chicken from slow cooker; cool slightly. Skim fat from cooking juices. Shred chicken with two forks. Return chicken and juices to slow cooker. Stir in remaining pomegranate juice; heat through. Serve in pitas with carrot slaw and, if desired, cilantro.

chicken, chunky salsa, pomegranate juice, dates, honey, hanout, garlic, carrots, mayonnaise, pomegranate seeds, pita pockets, fresh cilantro

Taken from www.tasteofhome.com/recipes/moroccan-chicken-tagine-pockets/ (may not work)