Slow cooker smoky and spicy chicken tinga or Mexican pulled chicken is about as versatile as dishes come. You can make tacos, burritos, tostadas or nachos! I like to make a big batch and freeze into family sized portions. Once I have it completely cooked in the slow cooker I pull it or shred it and then I add back to the slow cooker to keep it warm for serving.
Place chicken, and the remaining ingredients except the toppings in the bowl of a slow cooker. Cook on high for 3-4 hours. Stir every hour to combine the flavors.
After 3 hours check if the chicken will separate easily with a fork and then it is done. When done, transfer the chicken to a cutting board, and shred using two forks.
Return to the cooker, and mix in with the juices. Serve on four tortillas with avocado, red cabbage, crumbled cotija, and lime wedges.