Crockpot Chicken Tinga
2-3 lbs. Boneless Skinless Chicken Thighs
2-5 Canned Chipotle Peppers
1 - 14.5 oz can Fire Roasted Tomatoes
3 Garlic Cloves (pressed)
1 Chopped Onion
3 tsp Kosher Salt
1 tsp Ground Cumin
Let chicken braise on low for ~6 hours (high for ~3).
Remove chicken to cool. Set Crockpot to high. Use immersion blender to make remaining sauce smooth.
Shred chicken and return to bubbling sauce. Serve chicken over rice, nachos, tacos or however you’d like it.