Prep Time: 15 mins
Cook Time: 2 hrs 45 mins
Servings: 18
4 skinless, boneless chicken breast halves
1 onion, chopped
1 (15 ounce) can tomato sauce
1 (7 ounce) can chipotle chile peppers in adobo sauce, chopped and seeded
2 fresh jalapeno peppers, seeded and chopped
2 cloves garlic, minced
1 teaspoon ground oregano
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon red pepper flakes
3/4 (1 pound) chorizo sausage
Directions
- 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.
- Cook
on Low until chicken is no longer pink in the center, 2 to 3 hours.
Remove chicken from slow cooker and shred using 2 forks; return to the
slow cooker.
- 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.
- Cook on Low for 45 minutes to 1 hour.
Note
Cooking times are approximate. My large slow cooker cooks very fast and the chicken only takes 2 hours. Your cooking time may vary.