Crockpot Chicken Tinga

Steps

1. Break down the whole white onion into pieces using a chopper or mandolin and add it to the crockpot.
2. Add three garlic cloves, smashed with the side of a knife, to the pot.
3. Add one can (approx. 14.5 oz) of fire-roasted tomatoes to the slow cooker.
4. Add 2 to 3 pounds of chicken thighs to the mixture.
5. Sprinkle 3 teaspoons of salt over the ingredients.
6. Plop 2 to 5 chipotle peppers into the pot, depending on desired spice level.
7. Add a spoonful of adobo sauce.
8. Season with several big cranks of black pepper, 1 teaspoon of ground cumin, and 1 teaspoon of oregano.
9. Cook on the low setting for 6 hours or on the high setting for 3 hours until the chicken is fully cooked (when it fails to support its own weight).
10. Set the crock pot contents aside on a plate to cool enough to handle with bare hands, and shred the chicken using two forks or by letting it cool.
11. Pick out any bay leaves if added, and blend the braising liquid into a smooth sauce.
12. Return the shredded chicken to the crock pot and set it to high for 10 more minutes to reduce the sauce and allow it to adhere fully to the meat.