Slow Cooker Chicken Tinga
By Chicken, Mexican Slow Cooker / Crock Pot
June 1, 2020
My daughter Zoe made Slow Cooker Chicken Tinga. I wish I could have been there to try it! Chicken Tinga is a Mexican dish made with shredded chicken in a sauce made from tomatoes, chipotle chilis in adobo, and sliced onions. You can use it on tostadas, quesadillas, tortillas. Top it with avocado, red onion, cilantro, and maybe even some crumbled cheese, like cotija or queso fresco.
- Prep: 15 mins
- Cook: 2 hrs
- Yields: 6 Servings
Directions
1Season the chicken all over with salt and pepper. Place in a single layer in a 4-quart or larger slow cooker.
2Heat the oil in a medium skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, cumin, oregano, bay leaf, and the 1 teaspoon of salt, and stir to combine. Stir in the tomato purée, chipotle peppers, and adobo sauce and bring to a boil. Reduce the heat to low and simmer for 5 minutes.
3Pour the sauce and onions over the chicken. Cover and cook until the chicken is cooked through and tender, 2 to 3 hours on the LOW setting or 1 to 2 hours on the HIGH setting.
4Turn off the slow cooker and transfer chicken to a clean cutting board. Remove and discard the bay leaf. Shred the chicken into bite-sized pieces with two forks. Return the chicken to the slow cooker and stir to coat with the sauce before serving in tortillas with toppings if desired.
Note
1Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months.
Recipe from The Kitchn
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