Ingredients
- 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
- ¼ teaspoon red pepper flakes
- ¾ (1 pound) chorizo sausage
Directions
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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.
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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.
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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.
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Cook on Low for 45 minutes to 1 hour.
Cook’s Note
Cooking times are approximate. My large slow cooker cooks very fast and the chicken only takes 2 hours. Your cooking time may vary.
