Ingredients

• 4 skinless , boneless chicken breast halves
• 1 onion , chopped
• 1 , 15 ounce
• 1 , 7 ounce
• 2 freshs jalapeno peppers , seeded and chopped
• 2 cloves garlic , minced
• 1 teaspoon ground oregano
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 0.25 teaspoons red pepper flakes
• ¾ , 1 pound

Instructions

1. 1 Mix chicken, onion, tomato sauce, chipotle chile peppers in adobo sauce, jalapeno peppers, garlic, oregano, cumin, chili powder, and red pepper flakes in a slow cooker.
2. 2 Cook on Low until chicken is no longer pink in the center, 2 to 3 hours. Remove chicken from slow cooker and shred using 2 forks; return to the slow cooker.
3. 3 Heat a large skillet over medium-high heat. Cook and stir chorizo sausage in the hot skillet until browned and crumbly, 5 to 10 minutes; drain and discard grease. Stir chorizo into chicken mixture.
4. 4 Cook on Low for 45 minutes to 1 hour.

Nutrition per serving