Ingredients:

  • 2 lbs (900g) boneless, skinless chicken thighs
  • 1 tbsp (15ml) olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup or 150g)
  • 2 cloves garlic, minced (approx. 1 tsp or 5g)
  • 1 tsp (5ml) dried oregano, Mexican oregano preferred
  • 1 tsp (5ml) ground cumin
  • ½ tsp (2.5ml) smoked paprika
  • Salt and black pepper to taste
  • 1 (28oz) can (800g) crushed tomatoes
  • 2 chipotle peppers in adobo sauce, plus 1 tbsp (15ml) adobo sauce
  • 1 tbsp (15ml) apple cider vinegar
  • 1 tsp (5ml) brown sugar (optional)
  • ½ cup (120ml) chicken broth, low sodium
  • Chopped fresh cilantro (optional)
  • Diced avocado (optional)
  • Lime wedges (optional)
  • Mexican crema or sour cream (optional)
  • Queso fresco or cotija cheese, crumbled (optional)

Instructions:

  1. Season chicken thighs with salt, pepper, oregano, cumin, and smoked paprika. Optional: Sear the chicken in a skillet with olive oil until lightly browned.
  2. In the same skillet (if searing), sauté chopped onion until softened. Add minced garlic and cook until fragrant (about 1 minute).
  3. In a blender, combine crushed tomatoes, chipotle peppers in adobo sauce, apple cider vinegar, brown sugar (if using), and chicken broth. Blend until smooth.
  4. Place the seared (or unseared) chicken in the slow cooker. Pour the sautéed onions and garlic over the chicken. Pour the blended tomato-chipotle sauce over everything.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and easily shreds. Chicken should reach 165°F (74°C).
  6. Remove the chicken from the slow cooker and shred it with two forks.
  7. Return the shredded chicken to the slow cooker and stir to coat it with the sauce. Let it simmer for 15-30 minutes to absorb the flavors.
  8. Serve hot, garnished with cilantro, avocado, lime, crema, cheese.