1chipotle pepper in adoboseeded and minced plus 1 scant tablespoon adobo sauce
One 15 ozcan fire roasted crushed tomatoesplain crushed tomatoes can be substituted
¼cupwater
salt and pepper
Instructions
Place the carrot, onion, and garlic in the bottom of a slow cooker. Place the chicken on top of the vegetables. Sprinkle the chicken with paprika, salt, pepper, thyme, chipotle, and adobo sauce. Pour in the crushed tomatoes and water.
Cook on high for 3 hours, until the chicken is tender and falling apart. Using two forks, shred the chicken. Stir it around to coat it in the sauce. At this point, I like to cook the shredded chicken for another hour, just to allow it soak up extra juice and flavor. If you don't want to wait another hour, you can serve it now.
Before serving, drain off any excess liquid that has accumulated (this just depends on personal preference and how saucy you want your chicken). Serve with any of the suggested items below.
Notes
For serving: You can use this chicken in burritos, tacos, quesadillas, as nacho topping, or even in a chicken taco salad. Garnishes: shredded cheese, avocado, guacamole, diced tomato, shredded cabbage, sour cream, tortilla chips. Recipe adapted from Rachael Ray