6 to 8boneless and skinless chicken thighsmay substitute 3-4 chicken breasts
1large yellow onionsliced
1canchipotle peppers in adobo saucesee note
1canfire roasted tomatoesabout 15 ounces
2tablespoonminced garlic
1 ½teaspooncumin
1teaspoondried oregano
1bay leafremove after cooking
1 ½cupschicken stock
salt and pepper to taste
Instructions
Spray your crockpot with non-stick spray.
Add your sliced yellow onion, chicken thighs, and garlic.
In a food processor combine two chipolte chiles and the can of fire roasted tomatoes. Run until well blended and pour into your crockpot.
Add one tablespoon of the chipolte sauce from the can of chipolte peppers to your crockpot.
Add your spices and chicken stock. Stir well.
Cook on low for 6 to 8 hours or on high for 4 hours.
Once done, remove the bayleaf and shred the chicken with two forks. Retain some of the sauce for serving.
Notes
You can use any where from 2 to 4 chipolte chiles in this recipe. Two peppers will be have some spice but be more mild and four will be very spicy.Nutritional information is an estimate only.