Moroccan Chicken Tagine Pockets

Directions

1. Place chicken in a greased 3- or 4-qt. slow cooker. Combine the salsa, 6 tablespoons pomegranate juice, 1/3 cup dates, the 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 2 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.