Chicken+Tinga

 Crockpot Chicken Tinga

Boneless chicken breasts Large yellow onion sliced thin 4 ounces chipotle peppers in adobo (1/2 of the can is PLENTY of heat) 1 bunch chopped cilantro Goya adobo seasoning chicken stock, broth or water seasoned with chicken boullion cubes 15 ounce can tomatoes, diced 2 cans of black beans (optional) Juice of two limes

 Throw chicken in the crockpot Generously sprinkle Goya adobo seasoning Add enough stock to just cover the chicken Add chipotle peppers, tomatoes, and black beans Sprinkle most of the cilantro on top Simmer until chicken can be shredded with a fork. Shred chicken, place it back in the Crockpot and add the juice of two limes. If you don't like a bit of heat, remove the chipotle peppers when you shred the chicken. Otherswise, just shred them with the chicken and replace in the crockpot. Cook until you are ready!   Add any reserved cilantro right at the end for a flavor burst. We use this for salads or as a burrito filling but it would be good over rice or as a taco filling. Really tasty! <span style="font-family: "Verdana","sans-serif";">******** <span style="font-family: "Verdana","sans-serif";"> <span style="font-family: "Verdana","sans-serif";">Enjoy!!