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Chipotle chicken taco
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| 2 pounds | boneless, skinless chicken thighs |
| 1 large | yellow onion, thinly sliced |
| 2 | garlic cloves, minced |
| 2 chipotle peppers in adobo, finely chopped | |
| 1 teaspoon | ground cumin |
| 1 12oz can | Sierra Mist Natural® |
| 1 15oz. can | diced tomatoes, with their juice |
Directions
1. Put thechicken in the bottom of a 4-6 qt slow cooker or a Dutch oven, and scatter on the onions, garlic, chipotle and cumin. Pour the tomatoes and Sierra MistNatural® over all and cover.
2. Cook on high for 4-5 hours or low for 7-8 hrs. I used a Dutch oven and cooked it for 3 hours and it was perfectly tender and you can shred it easily.
3. To serve, mound the chicken into warm corn or flour tortillas, or into a bolillo,baguette and top with shredded lettuce and queso fresco if you want. Enjoy!
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