Crockpot Chicken Tinga Tacos

http://jeanetteshealthyliving.com/2014/10/slow-cooker-chicken-tinga-tacos.html

Slow Cooker Chicken Tinga Tacos

Yield: 6-8

Ingredients

• 2 tablespoons olive oil
• 1 large onion, sliced
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 large tomatillo, husk removed, chopped
• 6 garlic cloves, chopped
• 28 ounces fire-roasted crushed tomatoes (I used Muir Glen Organic Fire Roasted Crushed Tomatoes)
• 2 chipotle peppers in adobo sauce, chopped + 2 teaspoons adobo sauce from the can
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 2 tablespoons Worcestershire sauce
• sea salt to taste
• 3 pounds boneless, skinless chicken thighs
To Serve
• taco shells
• guacamole
• fresh salsa
• Greek yogurt
• shredded Cheddar cheese

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Directions

1. Heat oil in a large skillet. Add onion, green and red peppers, tomatillo and garlic. Saute until vegetable are soft, about 10-15 minutes, adding a little water if necessary to prevent sticking and burning in pan. Add tomatoes, chipotle peppers, oregano, cumin and Worcestershire sauce. Continue to cook another 5 minutes. Place vegetables in food processor and process until just smooth. Season to taste with a little salt. Pour sauce into slow cooker. Gently place chicken thighs in slow cooker, covering pieces with sauce. Cook on low for 4 hours.
2. Serve with tacos and your favorite toppings.