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Add chicken thighs, chipotle peppers, fire-roasted tomatoes, garlic cloves, chopped onion, kosher salt, black pepper, cumin, and Mexican oregano to a Crock-Pot or slow cooker
Cook on low for 6 hours or on high for 3 hours until chicken is tender and falls apart easily
Remove chicken to a plate and let cool. Set Crock-Pot to high. Use an immersion blender to blend the braising liquid into a smooth sauce
Shred the cooled chicken with your hands and return it to the pot with the sauce
Cook for 10 more minutes on high to reduce the sauce and allow it to adhere to the meat
Serve chicken tinga on nachos, tacos, tostadas, quesadillas, or enchiladas