Chicken Tinga in the Crockpot
A cozy, flavorful chicken tinga dish made in the slow cooker, perfectly served as a burrito bowl with a variety of toppings.
Ingredients
Main Ingredients
- 2 lbs boneless skinless chicken thighs (or breasts)
- 1 onion, sliced
- 3 to 4 cloves garlic, minced
- 1 can crushed tomatoes (or tomato sauce)
- 1 to 2 chipotle peppers in adobo, plus a spoon of sauce Use more for extra heat.
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon smoked paprika (optional)
- to taste salt and pepper
- 1 splash chicken broth (optional, for saucier texture)
- 1 tablespoon lime juice (added at the end)
Instructions
Preparation
- Spread the sliced onion and minced garlic in the bottom of the slow cooker.
- Add the chicken on top and season with salt, pepper, cumin, oregano, and smoked paprika.
- In a bowl, mix the crushed tomatoes with the chopped chipotle peppers and a little adobo sauce.
- Pour the tomato mixture over the chicken, cover, and let it cook.
Cooking
- Cook on low for about 6 to 7 hours, or on high for about 3 to 4 hours, until the chicken is tender and pulls apart easily.
- Shred the chicken right in the slow cooker using two forks and stir it into the sauce.
- Finish by adding lime juice, and adjust seasoning if necessary.
Notes
This recipe is customizable with toppings. Serve with rice, beans, and toppings like guacamole, cheese, and salsa. Store leftovers in an airtight container for up to 4 days.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 18gSaturated Fat: 5gSodium: 800mgFiber: 5gSugar: 4g