Step 1

In a 3- or 4-qt. slow cooker, combine the first nine ingredients. Cook, covered, on low 3-4 hours or until a thermometer reads 165°. Remove chicken; cool slightly.

Step 2

Meanwhile, in a small bowl, mix cornstarch and water until smooth; gradually stir into cooking juices. Cook, covered, on high 15-20 minutes or until sauce is thickened. Shred chicken with two forks. Return to slow cooker; heat through.

Step 3

Serve with buns and, if desired, sprinkle with cilantro.