Step 1

Heat olive oil in a large skillet over medium-high heat. Brown chicken until lightly browned, about 3 minutes per side. Transfer chicken to slow cooker.

Step 2

In the same skillet, cook chorizo, breaking up with a wooden spoon, until about 3 minutes. Add the chopped onion and continue to cook until onion is translucent, about 3-4 minutes. Add the chorizo and onions to the slow cooker. Add the garlic, crushed tomatoes, chipotle peppers, brown sugar, spices and bay leaves to the slow cooker. Cover and cook on high for 2 1/2 hours.

Step 3

Shred chicken with two forks. Discard bay leaves. Serve over rice or with tortillas.