Step 1

Heat Olive Oil in a Pan. As the oil shimmers, add the Chicken and saute for 3-4 minutes until they get golden brown on both sides. Add the onions and saute until golden brown.

Step 2

Throw the Chicken and Onions in the slow cooker. Throw in the diced tomatoes, minced garlic, chipotle peppers in adobo sauce, spices and sugar. Cover and slow cook for 2 hours.

Step 3

After 2 hours, Shred the Chicken using two forks. Garnish with chopped Cilantro, chopped Jalapenos, and Lime Juice. Serve hot over Tortillas or Tostadas.

Step 4

Assemble the Tacos with coleslaw, Chicken Tinga, Cotija Cheese, Avocado Slices, Sour Cream, Red Onion, Chopped Cilantro and Lime Juice