Crockpot Chicken Tinga Tacos

1. To a Crockpot add: 2.25 lbs Boneless Skinless Chicken Breast, 14.5 oz can Diced Fire Roasted Tomatoes, 4 Chipotle Peppers + 1 tbsp Adobo Sauce, 1 tbsp Minced Garlic, 1 Diced White Onion, 3 tsp Salt, 1.5 tsp Black Pepper, 1 tsp Ground Cumin, 1 tsp Mexican Oregano, 1 tsp Smoked Paprika, 2 tsp Chili Powder, and 1 Mexican Bay Leaf.
2. Stir to combine, cover and set to high for 3 hours.
3. Remove Bay Leaf and Chicken Breast, then shred Chicken Breast.
4. Use an Immersion Blender to blend the sauce until smooth.
5. Add Shredded Chicken back to sauce and combine.
6. To plate, serve chicken tinga in toasted corn street taco tortillas with sliced avocado, crema, and cilantro.
7. Enjoy!