Tinga (a Mexican Recipe)

Continuing the series of delicious, easy, crock-pot, conforming meals at the Jeff and Amy house, we have "Tinga". Which means... who knows? (Amy says it's not normally made in a crock-pot, but it couldn't have been better made any other way! And it's much easier in crock-pot.)

In crock-pot:

Bunch of pieces of boneless chicken (>= 5 breasts)
Lot of onions (5+?) sliced (not chopped) previously sauteed on stove top
Generous amounts of garlic also previously sauteed
Chicken boullion(?) to taste (generous)
1-3 t chopped chipotle (a pepper) (canned) to taste
1/4 cup veggie broth

Cook on low 6 hours

Shred the chicken. Remove most of excess juice. Taste juice to see if it's to taste. Add components that may need enhancement.

Continue cooking for another hour.

Serve on tostadas liberally sladdered with sour cream.

Delicious!