- 6 LB on the bone chicken thighs
- 3 cup water
- 2 tsp kosher salt
- 4 roma tomatoes
- 1 LB tomatillos, husked and washed
- 1 jalapeno chile, stemmed and halved lengthwise
- 3 large cloves garlic, peeled,
- 1/4 cup adobo sauce
- 2 dried chipotle chiles
- 2 large onions
- 1 TB vegetable oil
- 1 tsp whole dried Mexican oregano
- Corn tortillas, fried to make tostadas
- Diced avocado
- Cover the chipotles with hot water.
- Combine the chicken, water, and salt in a crock pot and simmer for 4 hours.
- Remove the chicken, run under cold water until cool and then remove the skin and bones and break the chicken into large chunks.
- Reserve the chicken broth for another use.
- While cooking the chicken make the salsa. Cover the tomatoes, tomatillos, and jalapeno with water,
- Bring to a boil and then simmer about 5 minutes.
- Drain and transfer them to a blender along with the garlic, the adobo sauce the chipotles, and the salt. Blend until fairly smooth.
- Slice the onions, combine with the oil and oregano and cook in the microwave 5 to 10 minutes until they are soft.
- Combine the cooked chicken, the salsa (I only used half the salsa and froze the rest for another use), and the onions in the slow cooker and cook for another 2 to 4 hours on low.
- To serve, pile the chicken mixture on tostadas and top with avocado chunks.
This recipe came from Deborah Schneider's "The Mexican Slow Cooker"--Although, to be fair I did make several changes. (she uses 2.5 LB boneless and skinless chicken thighs and only 1 cup of water. I changed that because I love getting a nice broth. She also used chipotles in adobo, where I used my home made adobo and dried chipotles. My cooking method was also different). I really enjoyed this book and recommend it.
I ended up with enough chicken that we ate these tostadas for 2 days. There is still half of the chicken left today so I will be using it to make pozole along with the leftover chicken broth. Which should end up stretching my $6 chicken thighs to 4 days!