Just like classic chicken tinga, this version is cooked in a full-flavored tomato-chipotle sauce, studded with sliced onions, and hit with just enough heat to keep you on your toes.
Slow Cooker Chicken Tinga
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Ingredients
4 boneless, skinless chicken breasts (about 2 pounds total)
1 teaspoon kosher salt,
- Freshly ground black pepper
2 tablespoons olive oil
1 medium yellow onion, thinly sliced
3 cloves garlic, minced
3 Tablespoons of Tinga Tomorrow (more if you want to spice it up)
1 can tomato purée
2 canned chipotle peppers in adobo sauce, minced, plus 1 tablespoon of the sauce
Directions
- Season the chicken all over with salt and pepper. Place in a single layer in a 4-quart or larger slow cooker.
Heat 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, tinga tomorrow, 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.
- Pour 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.
Turn off the slow cooker and transfer chicken to a clean cutting board. 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.
Recipe Note
Serving options:
Corn tortillas
Diced red onion
Avocado
Fresh cilantro