Slow Cooker Chicken Tinga (Original video)

Ingredients:

• 1 whole white onion, roughly diced
• 3 garlic cloves, smashed
• 1 can (14.5 ounces) fire-roasted tomatoes
• 2-3 pounds chicken thighs
• 3 teaspoons salt
• 2-5 chipotle peppers in adobo sauce
• 1 tablespoon adobo sauce
• Black pepper, to taste
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• Mexican oregano (if available)

Instructions:

1. Place the diced onion, smashed garlic cloves, fire-roasted tomatoes, chicken thighs, salt, chipotle peppers, adobo sauce, black pepper, cumin, and oregano in a slow cooker.
2. Cook on low for 6 hours or high for 3 hours until the chicken is fully cooked and tender.
3. Remove the chicken, shred it, and set it aside to cool.
4. Blend the braising liquid into a smooth sauce.
5. Set the slow cooker to high, add the shredded chicken back in, and cook for an additional 10 minutes to reduce the sauce and coat the meat.
6. Serve the chicken tinga warm with its thick sauce in tacos, nachos, burritos, or other dishes.
7. Optional: If desired, blend the braising liquid into a smooth sauce for added flavor and spice.