1/4-1/2cupchipotle peppers in adobo sauceless for less spice, more for more spice
½cupsour cream
1cupshredded mexican style cheese
Cilantro
black olives
avocadosliced
shredded lettuce
Flour tortillas
Instructions
Place chicken in your slow cooker.
Pour in the broth.
Add the jalapenos, minced garlic, ground cumin, salt and pepper.
Cover and cook for 3 hours on High, 6 hours on low.
When done, remove the chicken from the crockpot and shred. Return the chicken to the crockpot and stir in the chipotle peppers in adobo sauce, shredded cheese and sour cream.
Cover and cook for another 30 minutes or so.
Spoon chicken onto flour tortillas with a bit of sauce (if you want to thicken sauce a little, add a little cornstarch, but it's fine if it's loose).
Top with black olives, avocado, shredded lettuce and cilantro. To cut the heat, add a little sour cream if desired. Fold up like a burrito and chow down. Yum!