Slow Cooker Chicken Tinga

• 1 1/2 pounds bone in chicken thighs skin-on, You can also use boneless skinless breasts but they are less flavorful
• 1 cup white onion medium diced
• 2 cloves garlic minced
• 1 tomatillos large, husk removed, rinsed, and diced
• 1/2 teaspoon Mexican oregano
• 1/4 teaspoon ground cumin
• 14 1/2 ounces crushed tomatoes or fire-roasted diced
• 2 tablespoons chipotle roughly chopped, plus 2 tablespoons adobo sauce from one, 7-ounce can
• 1/2 cup low sodium chicken stock or broth
• 1 bay leaf
• kosher salt
• 2 tablespoons molasses

1. Add all ingredient except molasses to slow cooker and set on high for 3-4 hours or low for 6-8.
2. Once finished cooking, shred the chicken and add molasses

also, white onion, garlic, husk, oregano, ground cumin, tomatoes, adobo sauce from, chicken, bay leaf, kosher salt, molasses

Taken from www.yummly.com/recipe/Slow-Cooker-Chicken-Tinga-1743504 (may not work)