Ingredients:

  • 5 lbs Boneless, skinless Chicken Thighs or Breasts
  • 1 large Yellow Onion, roughly chopped
  • 4 large Garlic Cloves, minced or finely grated
  • 1 cup Chicken Stock (low sodium)
  • 2 Tbsp fresh Lime Juice
  • 2 Chipotle Peppers in Adobo Sauce + 1 tsp sauce
  • 1/2 cup Canned Diced Tomatoes, drained
  • 2 Tbsp Chilli Powder
  • 1 Tbsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1 tsp Dried Oregano (Mexican preferred)
  • 1 tsp Sea Salt
  • 1/2 tsp Black Pepper
  • 18 Small Tortillas (Corn or Flour)
  • 1/2 small Red Onion, finely diced
  • 1/2 bunch Fresh Coriander (Cilantro), chopped
  • 4 oz Cotija Cheese (or Feta/mild Cheddar), crumbled
  • Sour Cream or Mexican Crema (for drizzling)
  • 6-8 Lime Wedges (for serving)

Instructions:

  1. Prepare the Aromatics: In a small bowl, combine the chopped onion, minced garlic, chicken stock, lime juice, and canned tomatoes.
  2. Make the Sauce: Whisk in the chipotle peppers, adobo sauce, chilli powder, cumin, smoked paprika, oregano, salt, and pepper until fully combined. This mixture is the core flavour.
  3. Place the Chicken: Arrange the chicken pieces evenly across the bottom of the slow cooker insert.
  4. Pour and Seal: Pour the spice and liquid mixture evenly over the chicken. Ensure the chicken is mostly submerged. Cover the slow cooker with the lid.
  5. Cook: Cook the chicken on LOW for 6-8 hours or on HIGH for 3-4 hours. The chicken is done when it shreds easily.
  6. Shred: Carefully remove the cooked chicken pieces onto a clean cutting board. Using two forks, shred the chicken finely or coarsely.
  7. Return to Sauce: Place the shredded chicken back into the slow cooker with the cooking liquid. Stir well to coat every strand. Let the chicken sit in the sauce for a minimum of 15 minutes to absorb all the magnificent flavour. If the sauce is too thin, remove the lid and cook on high for 10 minutes to reduce slightly.
  8. Warm the Tortillas: Heat a dry skillet or griddle pan over medium-high heat. Warm the tortillas for about 30-60 seconds per side until they are soft, pliable, and slightly toasted. Stack them in a cloth napkin to keep them warm.
  9. Assemble: Fill each warm tortilla with a generous spoonful of the pulled chicken.
  10. Garnish and Serve: Garnish immediately with crumbled Cotija cheese, diced red onion, a drizzle of crema (if using), and a scattering of fresh coriander. Serve with a lime wedge for a final squeeze of acidity.