Slow Cooker Chicken with Chipotle Peppers

Ingredients:

• 560 g skinless and boneless chicken thighs, cut into 5 cm pieces.
• 1 can (425 g) roasted diced tomatoes with green chili peppers
• 1 chipotle pepper in adobo sauce, seeded and chopped, plus 1 tablespoon of the jarred sauce
• 1 cup frozen corn, thawed
• 2 tsp ground cumin
• 1 chopped onion
• 1/2 tsp dried oregano
• 8 corn tortillas (recipe wheat cakes)
• 1/4 cup crumbled Mexican cotija cheese
• 1 avocado, diced
• 1/2 cup fresh cilantro, torn into leaves

Preparation:

1. Place the chicken thighs in a 5-7 quart slow cooker. Season with 1 teaspoon cumin, 1/2 teaspoon salt, and a couple of grinds of pepper. Add the onion, tomatoes, chipotle adobo sauce, oregano, the remaining 1 teaspoon cumin, and 1/2 teaspoon salt.
   
   Cover and cook on low until the meat is tender and the sauce has thickened slightly, about 7 1/2 hours. Add the corn and stir to heat through.
2. Heat the tortillas in a dry skillet or microwave. Sprinkle each serving with cheese, avocado, and cilantro. Serve with warm tortillas.