This chicken is great in tacos, enchiladas, burritos or rice bowls.
Shredded Chipotle Chicken
6 chicken thighs
3-4 chipotle peppers in Adobo sauce chopped, plus 3 T of the Adobo sauce
1 yellow onion cut into eighths
1 T chopped garlic
1 tomato chopped
1/2 c tequila (optional)
2 limes juiced plus 1 t of zest
2 T cumin
3 c chicken broth
Add all ingredients to a crock pot / slow cooker. Cook for 4 hours on high or 6-8 on low. Move chicken to a platter and shred with 2 forks, spoon 1/2 c cooking liquid over the chicken and serve or fill tortillas.
Cheesy Chipotle Chicken
4 chicken breasts
1 c mexican creama, found in the dairy section ( or 3/4 c sour cream and 1/4 c mayo mixed)
2 chipotle chilis in adobo chopped
1 1/2 c queso fresco (mexican cheese found in the dairy section), crumbled
Preheat oven to 350, mixed chopped chipotle chilis with crema in a shallow bowl/dish. Crumble queso fresco onto a plate or shallow dish. Dredge chicken breast in creama mixture, then dredge into cheese and place in a baking pan.
Bake for 30 minutes or until chicken in no longer pink ( use a meat thermometer)
A great accompaniment to this dish is a Corn, Tomato and Avocado Salad. Mix one bag cooked frozen corn with 1 c chopped cherry tomatoes and 1/2 chopped avocado. Add 1 T chopped cilantro. Squeeze the juice from half a lime over the top and add salt and pepper.