• Peel the onion and cut it in half, and then cut it into 1cm (½") thick slices.
• Cut the tomatoes into a 1cm (½") dice.
• Peel the garlic and dice it as finely as you can.
• Heat a medium (24cm) saucepan over a medium heat, and when it is hot, add the oil.
  
• Brown the chicken thighs on all sides and set aside.
  
• Reduce the heat to medium and add the sliced onions, and cook for 5 minutes.
  
• Add the garlic, tomato puree and chipotle pasta and cook for a minute, stirring constantly.
  
• Pour in the stock, add the tomatoes, oregano, thyme and cumin and stir to combine.

  Now is a good time to taste the sauce and add more salt if required.
  
• Return the chicken thighs, add a lid and cook on very low for 30 minutes.
  
• Remove the lid and cook for 10-15 minutes.
  
• Remove the chicken thighs and shred the meat, then return it to the pan and stir it through the sauce.
  
• Serve with jalapeno peppers, coriander and a squeeze of lime juice.
  

Slow Cooker Instructions:

• Follow the instructions above through to step 9.

  If I am making this in a slow cooker, I use a larger frying pan and don't batch cook the chicken thighs.
• Add the sauce to the slow cooker, followed by the chicken, pushing it down into the sauce.
• Remove the chicken and shred it before returning it to the slow cooker and stirring through the sauce. *SEE NOTE