This is the second time making this. The first, I had four additional people coming to the other day lunch and I didn't have time to spend too long in the kitchen prepping anything. This was super easy to throw together. The longest was getting all the additional fixing put together, like chopping tomatoes, green onions, and pulling cilantro leaves. Serve with rice and beans and you have yourself a complete meal with plenty of leftovers. I liked this recipe so much, I am making it again today, but this time, it's all for me! I actually have the day off today (kind of, still working some from home), so I'm taking advantage and making food for the rest of the week. The leftover chicken can be used for sandwiches too.
4 chicken breasts, skinless, boneless
2 tablespoons chipotle peppers in adobe sauce, pureed
1 cup tomato salsa (temperature based on your taste)
1 teaspoon chili pepper
3 garlic cloves, minced
Combine all the ingredients above, starting with the chicken at the bottom, in a slow cooker. Cook on medium for about 4 hours. Remove the chicken and shred using a fork and return to the pot until ready to serve (reduce heat to warm). Serve in tortillas with cheese, tomato, sour cream, cilantro or whatever else you like on your tacos!