Slow Cook Sauce, Chipotle Tinga Chicken, Medium

Serves 4-6

Chicken Tinga Tacos 

1 1/2 pounds small red skinned potatoes, scrubbed, cut into quarters

2 pounds boneless skinless chicken thighs, trimmed

1 white onion, halved and thinly sliced

1 pouch Frontera slow cook sauce. 

1. Heat: preheat oven to 325 degrees. 

2. Slow cook: put potatoes on bottom of med-size dutch oven or slow-cooker. Top with chicken and onion. Season with salt. Pour sauce over all. Add 1 cup of water. Cover tightly. Bake, stirring once or twice, until fork-tender, 1 1/2 to 2 hrs. Or slow-cook on low, about 4 hrs. 

3. Serve: shred chicken with fork. Season pan juices with salt. Serve with warm tortillas, chopped cilantro, and diced avocado. 

Optional: Add 1 cup cooked crumbled chorizo with potatoes.