Slow-Cooker Chicken Tinga

• 8 ounces fresh chorizo
• 1 1/2 pounds boneless, skinless chicken thighs
• 1 large onion, cut into wedges
• 1 can (14-1/2 ounces) fire-roasted diced tomatoes
• 1/2 cup chicken broth
• 3 tablespoons minced chipotle peppers in adobo sauce
• 3 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 16 corn tortillas (6 inches)
• Shredded lettuce and pico de gallo, optional

1. 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 nine ingredients; stir to combine. Cook, covered, on low until chicken is tender, 4-5 hours.
2. Remove chicken; cool slightly. Shred with two 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.
3. Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

fresh chorizo, chicken, onion, tomatoes, chicken broth, peppers, garlic, ground cumin, oregano, salt, corn tortillas

Taken from www.tasteofhome.com/recipes/slow-cooker-chicken-tinga/ (may not work)