2-2.5 lbs boneless skinless chicken breast
2 medium onions, sliced thinly
5 garlic cloves, minced
5 chipotle chilies in adobo sauce
2 10 ounce cans diced tomatoes with green chiles; drained
1/2 cup chicken broth
1 teaspoon smoked paprika
1 1/2 teaspoons ground cumin
Cut chicken (partially frozen is okay) in large chunks. Place chicken and onions in crock pot in layers. In a food processor, puree garlic, chipotle chilies, tomatoes, chicken broth, smoked paprika, and cumin until smooth, then add mixture to the crockpot. Stir until all chicken and onions are coated. Turn crock pot on high for 4 hours, stirring occasionally and using forks to shred chicken. If needed, chicken can cook longer than 4 hours, but you may want to put it down to low at this point.
Traditionally this meat would be used for soft tacos or tostadas, but you can also use it in burritos, sopes, quesadillas, nachos, and more. Enjoy!