2 pounds boneless, skinless chicken thighs
Salt and pepper to taste
1½ tablespoons chipotle peppers in adobo sauce
½ onion, small diced
1 lime, juiced
½ cup cilantro, roughly chopped
½ cup water
1 pack corn tortillas
Generously season chicken with salt and pepper. Place into a gallon zip-lock bag.
Add the remaining ingredients from chipotle peppers to water.
Close the bag, removing as much air as possible.
Gently shake to mix everything together, then store in the freezer for two to three weeks.
To cook:
Remove from freezer the night before cooking. Place the bag in a large bowl or plate, and set in the refrigerator to thaw overnight.
When all the ingredients have completely thawed, empty the bag into a 6-quart slow cooker. Make sure to get everything out, using a spoon or spatula if needed to scrape the bag.
Cover and cook on high for 2 hours, or on low for 5 hours.
Shred the chicken and serve in corn tortillas, with refried beans on the side and any additional toppings like diced onions, avocado, cabbage, fresh cilantro, sour cream and cheese.