Slow Cooker Chicken Tinga
Smoky, lightly spicy shredded chicken in a chipotle-tomato sauce. Mostly dump-and-go in the slow cooker. Great for tacos, bowls, tostadas, or burritos.
Nutrition · per serving
≈ estimated- Calories
- 218–568
- Protein
- 36.3–42.3g
- Carbs
- 7.9–41g
- Fat
- 4.3–27.1g
Ingredients
- 2 lb chicken breast (or thighs for a moister result)
- 1 cup onion (minced)
- 4 cloves garlic (minced)
- 1 1/2 cups canned tomatoes (diced, fire-roasted or with green chilies; blend for a smoother sauce)
- 3 tbsp chipotle peppers in adobo (minced peppers plus sauce, to taste)
- 1/2 tsp salt (kosher)
- 1 tsp cumin (optional, for extra depth)
- 1 tsp oregano (optional, Mexican oregano)
- 2 tbsp oil (optional, for the bloom-first method)
- 1 bay leaves (optional, for the bloom-first method)
- 12 tortillas (optional, to serve)
- 3 avocado (optional, to serve)
- 6 tbsp cilantro (optional, to serve)
- 2 lime (optional, to serve)
- 6 tbsp sour cream (optional, to serve)
Method
- 1
Combine everything in the slow cooker and stir: chicken, onion, garlic, tomatoes, chipotles in adobo, and salt (plus cumin and oregano if using).
- 2
Cook on low about 4 hours, until the chicken shreds easily.
- 3
Remove and shred the chicken, then stir it back in with some of the tomatoes and cooking juices.
- 4
For deeper flavour, bloom first: cook the onion in 2 tbsp oil until soft, add the garlic, cumin, oregano, and a bay leaf, then stir in the tomatoes and chipotles and simmer 5 minutes before pouring over the chicken in the slow cooker.
- 5
Serve in warm tortillas, over rice, or on tostadas with onion, avocado, cilantro, a squeeze of lime, and a dollop of sour cream.
