Ingredients

• 1 yellow onion, diced
• 2 garlic cloves, minced
• 2 chipotle peppers in adobo sauce, minced
• 1 28-oz can diced tomatoes
• 1 cup chicken broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• 6 boneless skinless chicken thighs
• 1/4 red onion, sliced
• 1/4 cup crumbled Cotija cheese
• 1/4 cup chopped fresh cilantro
• 8 corn tortillas
• Salt and freshly ground black pepper

Preparation

In the bowl of the slow cooker, combine the onion, garlic, chipotle pepper, diced tomatoes, and chicken broth. Season the mixture with the cumin, oregano, salt, and pepper. Arrange the chicken in the tomato mixture. Cook on low for 3 to 4 hours or on high for 6 to 8. Using two forks, shred the chicken.
Serve immediately on the tortillas topped with the red onion, Cotija cheese, and cilantro. Store in the refrigerator for up to 3 days.