Slow Cooker Chicken Tinga

Name: Slow Cooker Chicken Tinga
Prep time: 15 min
Total time: 135 min
Yield: 6 Servings
Ingredients: 4 boneless, skinless chicken breasts (about 2 pounds total); 1 teaspoon kosher salt, plus more for seasoning; Freshly ground black pepper; 2 tablespoons olive oil; 1 medium yellow onion, thinly sliced; 3 cloves garlic, minced; 1 teaspoon ground cumin; u00bd teaspoon dried oregano; 1 bay leaf; 1 (14-ounce) can tomato puru00e9e; 2 canned chipotle peppers in adobo sauce, minced, plus 1 tablespoon of the sauce

By admin 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

Ingredients

4 boneless, skinless chicken breasts (about 2 pounds total)

1 teaspoon kosher salt, plus more for seasoning

Freshly ground black pepper

2 tablespoons olive oil

1 medium yellow onion, thinly sliced

3 cloves garlic, minced

1 teaspoon ground cumin

½ teaspoon dried oregano

1 bay leaf

1 (14-ounce) can tomato purée

2 canned chipotle peppers in adobo sauce, minced, plus 1 tablespoon of the sauce

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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