I got the basics of this recipe off the internet. It originated in Guadalajara, Mexico so this is true Mexican chicken. Note: Be careful when seeding the peppers; do not touch face or eyes until hands have been washed thoroughly.
4 boneless skinless chicken breast
1 medium-size yellow onion, coarsely chopped
1/2 to 3/4 of a 1 lb chorizo (Mexican) sausage
1 can (15-oz) tomato sauce
1 can (7-oz) chipotle chiles in adobo sauce, seeded & chopped
2 fresh medium-size jalapeno peppers, seeded and chopped
2 large garlic cloves, minced
1 tsp ground oregano
1 tsp ground cumin
1 tsp chili powder
dash of red pepper flakes
Place the chicken breasts in the slow cooker or crock pot.
Combine the onion, tomato sauce, chipotle peppers with the sauce, jalapeno peppers, garlic, oregano, cumin, chili powder, and red pepper flakes. Pour mixture over the chicken.
Cook on the low setting for 2 to 3 hours or until the chicken is no longer pink in the center. Remove the chicken from the cooker to a cutting board. Using two forks, shred the chicken and return it to the cooker.
In a large skillet over medium-high heat, cook the sausage approximately 10 minutes until browned and crumbly. Drain well. Stir into the chicken mixture in the cooker.
Cook for another hour.