Ingredients
2 pounds boneless, skinless chicken thighs
1 can fire roasted tomatoes (14.5 oz.)
1/2 whole diced onion
4 chipotle peppers in adobo sauce
1 teaspoon minced garlic
1 teaspoon taco seasoning mix
1/2 teaspoon Kosher salt
Preparation
Place the chicken breast in the slow cooker.
Place tomatoes, onion, garlic, peppers, taco seasoning and salt in the food processor and pulse to blend 3 - 5 times. Then pour over chicken.
Cook on low for 4 - 6 hours, or until you’re able to shred the chicken. After shredding, cook another 15 - 20 minutes. Keep warm until ready to serve.
Serve on warm tortillas with toppings of your choice - eg: avocados, crumbled cotija cheese, lime slices, cilantro, etc.
