Slow Cooker Chicken Tinga

Ingredients

• 15 ounce tomato sauce canned
• 1 teaspoon chili powder 
• 7 ounce chipotle chile peppers in adobo sauce seeded chopped canned
• 2 cloves garlic minced
• 1 teaspoon ground cumin 
• 2  jalapeño peppers fresh seeded chopped
• 1  onion chopped
• 1 teaspoon ground oregano 
• 0.3 teaspoon pepper flakes red
• 4  chicken breast halves boneless skinless

Equipment

• frying pan
• slow cooker

Directions

1. Mix chicken, onion, tomato sauce, chipotle chile peppers in adobo sauce, jalapeno peppers, garlic, oregano, cumin, chili powder, and red pepper flakes in a slow cooker.
2. Cook on Low until chicken is no longer pink in the center, 2 to 3 hours.
3. Remove chicken from slow cooker and shred using 2 forks; return to the slow cooker.
4. Heat a large skillet over medium-high heat. Cook and stir chorizo sausage in the hot skillet until browned and crumbly, 5 to 10 minutes; drain and discard grease. Stir chorizo into chicken mixture.
5. Cook on Low for 45 minutes to 1 hour.