Dry and season the chicken with salt and pepper on both sides.
In a slow cooker on a stovetop setting, add the olive oil and brown each side of the chicken for about 5-10 minutes each side. Remove the chicken and set aside.
Note* If you’re slow cooker does not have a stovetop or sauté setting, brown the chicken in a skillet. It is important for the chicken to be browned for this recipe.
Add the diced onion, minced garlic, jalapeno pepper, can of diced tomatoes, and the two chipotle pepper in adobo sauce in the slow cooker on high settling. Stir to combine.
Return the browned chicken to the slow cooker and add cumin, Mexican oregano, salt, and pepper seasonings. Pour the chicken stock over the spices and chicken and cover. Cook for 4 hours or until chicken is so tender it breaks apart with a pair of tongs.
Remove the chicken from the slow cooker, and using two forks, shred the chicken into desired-sized pieces. We like leaving a few larger pieces. Pour the remaining stock and vegetables over the shredded chicken.
You can serve the Chicken Tinga on its own, as a salad topping, or with soft tortillas.