Here's another simple, yet delicious dinner. You can make it in your crockpot or slow-cooker. You can double the recipe for a larger crowd without doubling the amount of work you need to prepare. This chicken only has a few simple ingredients that you may even have on hand already. It's great for a weeknight meal if you slow cook the chicken on low during the day.
Chicken Tinga Tacos
4 tablespoons olive oil
2 1/2 pounds boneless, skinless chicken thighs
salt & pepper
1 onion, thinly sliced
3 garlic cloves, minced
1 (28 oz) can diced tomatoes
2 to 4 chipotle peppers in adobo, chopped
1 cup chicken broth
warmed corn tortillas
Cotija cheese, crumbled
diced red onion
Coat your slow-cooker with the olive oil. Add the onion and garlic. Top with the chicken. Pour the tomatoes, peppers, and chicken broth over the meat. Season with salt and pepper. For mild - use only 2 chipotle peppers... for hot - use all 4. Set the slow-cooker on low and cook for 6 to 7 hours. The chicken will get very tender and shred easily (chicken thighs will shred better than breasts, but you could also use breasts).
When the meat is done cooking, transfer it to a platter. Allow the sauce to cool, then transfer it to a blender or food processor and puree until smooth. Shred the chicken and pour about 1/4 to 1/2 cup of the sauce over the meat and stir to coat. Save the rest of the pureed sauce for serving.
Top each tortilla with some of the chicken tinga, cheese, cilantro, red onion, and gaucamole.