Slow Cooker Chicken Tinga
Slow Cooker Chicken Tinga is loaded with bold and smoky flavors! Shredded chicken simmers in a tomato base sauce to serve in tacos, enchiladas and more!
Servings: 6
Cost: $11.63, $1.94 per Servings
Ingredients
- 2 pounds Boneless Skinless Chicken Breasts (approximately 3-4 chicken breasts depending on their size)
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- 1 medium yellow onion diced
- 4 cloves Minced Garlic or 1 tablespoon minced garlic
- 1 teaspoon Cumin
- 1 teaspoon Dried Oregano
- 1 can Fire Roasted Diced Tomatoes 14.5 ounces
- 2 Chipotle Peppers in Adobo Sauce
- 1 Tablespoon Adobo Sauce from the can of chipotle peppers
Instructions
- Place 2 pounds boneless skinless chicken breasts in the bottom of a slow cooker.
- Season the chicken with 1 teaspoon kosher salt and ½ teaspoon black pepper. Add 1 diced medium yellow onion, 4 cloves minced garlic (or 1 tablespoon minced garlic), 1 teaspoon cumin, and 1 teaspoon dried oregano on top.
- Pour in 1 can fire roasted diced tomatoes, then add 2 chipotle peppers in adobo sauce and 1 tablespoon adobo sauce from the can.
- Cover and cook on for 6-8 hours or on high for 3-4 hours until the chicken shreds easily.
- Remove the chicken from the crock pot. Shred with 2 forks. Then mix the chicken back into the sauce in the crock pot.
- Serve as is or over tortillas or rice. Enjoy!
Video
Notes
I use chipotle peppers canned in adobo sauce. Pull 2 peppers out of the can and 1 tablespoon of the sauce and refrigerate or freeze the remaining to use in future recipes. If you are sensitive to spice, only use 1 chipotle pepper instead of 2.
Refrigerate any leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 212kcal | Carbohydrates: 7g | Protein: 33g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 1185mg | Potassium: 612mg | Fiber: 2g | Sugar: 3g | Vitamin A: 338IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 2mg
