Step 1

Lay the chicken in the bottom of the slow cooker. Cover with diced onions, garlic, oregano. cumin, and chili powder.

Step 2

Remove the chipotle peppers from the can. Split them open with a knife and scrape the seeds out. Then add the tomato sauce, chipotle peppers and remaining sauce in the chipotle peppers can to the slow cooker.

Step 3

Cook on high for 2.5-3.5 hours.

Step 4

Once done, remove the chicken from the crockpot. Optional: Use an immersion blender to blend the sauce until smooth.

Step 5

Shred the chicken, and then stir it back into the sauce.

Step 6

Heat both sides of each tortilla over high heat until it just starts to brown.

Step 7

Fill each tortilla with meat. Add lettuce, pico de gallo, and a sprinkle of cotija cheese. Serve immediately.