Ingredients
8 ounces fresh chorizo1-1/2 pounds boneless, skinless chicken thighs1 large onion, cut into wedges1 can (14-1/2 ounces) fire-roasted diced tomatoes1/2 cup chicken broth3 tablespoons minced chipotle peppers in adobo sauce3 garlic cloves, minced2 teaspoons ground cumin1 teaspoon dried oregano1/2 teaspoon salt16 corn tortillas (6 inches)Optional: Shredded lettuce and pico de gallo
Preparation
In a small skillet, fully cook chorizo over medium heat, breaking meat into crumbles, 6-8 minutes; drain. Transfer to a 3- or 4-qt. slow cooker. Add next 9 ingredients; stir to combine. Cook, covered, on low 4-5 hours or until chicken is tender.
Remove chicken; cool slightly. Shred with 2 forks. Remove and discard onions; strain cooking juices and skim fat. Return cooking juices and chicken to slow cooker; heat through. Serve chicken in corn tortillas. If desired, top with shredded lettuce and pico de gallo.
