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Ingredients
- 2 lb boneless skinless chicken thighs
- 1 cup crushed tomatoes preferably fire-roasted
5 cloves garlic smashed and chopped- 1 to 3 chipotle chiles in adobo minced
- 1 tbsp adobo sauce
1 tbsp tomato paste
1 tbsp vegetable oil
1 bay leaf
1 tsp dried oregano
½ tsp ground cumin- 1 white or red onion thinly sliced, divided
kosher salt to taste- 2 cups fresh corn kernels or 10 oz frozen, thawed
¼ tsp onion powder
2 tsp lime juice plus more to taste- 8 corn tortillas or tostadas
- Mexican crema or sour cream for serving
- sliced avocado for serving
Instructions
- Combine the chicken, tomatoes, garlic, chipotles, adobo, tomato paste, oil, bay leaf, oregano, cumin and half the onion in the slow cooker. Stir in about 2 teaspoons coarse kosher salt.
- Cover and cook on low for about 6 hours, until the chicken is tender. Turn to high and stir in the corn, onion powder and lime juice for about 10 minutes.
- Remove the bay leaf and shred the chicken in the sauce. Taste for salt and lime. Serve with the reserved onion, crema and avocado.
Notes
One chipotle makes a gentler sauce. Add more if you want it hotter.
Adapted from Sarah DiGregorio, NYT Cooking.
