Crock Pot Chicken Tacos

Yield
6
Cooking Time
6 hours

Ingredients

  • 2 chipotle peppers in adobo
  • 2 Tbsp chipotle peppers in adobo
  • 2 avocado
  • 1/2 C cotija cheese
  • 1 tsp mexican oregano
  • 3 lb boneless skinless chicken breast
  • 1/2 C chicken stock
  • 1 bay leaves
  • 12 oz pico de gallo
  • 16 corn tortillas
  • 1 tsp cumin
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp sugar
  • 14 oz fire roasted diced tomatoes (canned)
  • 1 onion
  • 4 garlic

Instructions

  1. Combine all but the last 4 ingredients in a slow cooker and set to low for 5-6 hours, or until chicken shreds easily.
  2. Discard the bay leaf. Remove the chicken from the tomato sauce mixture and shred with two forks. Return the shredded chicken to the slow cooker, stir to combine, and cook for an additional 30 minutes.
  3. Scoop the Chicken mixture into corn tortillas, top with sliced avocado, pico de gallo, and crumbled cotija cheese. Serve warm.