Slow Cooker Chicken Tinga

Be the first to rate & review!
1 Photo

This spicy chicken dish, simmers in tomato peppers and spices low and slow... It makes the most amazing flavorful shredded chicken for tacos, tostadas, enchiladas, and so much more.

Submitted by Sarah Stewart
Published on March 15, 2021
Prep Time:
15 mins
Cook Time:
4 mins
Total Time:
19 mins
Servings:
6
Cook Mode (Keep screen awake)

Ingredients

  • INGREDIENTS

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

  • * 1 teaspoon kosher salt, plus more for seasoning

  • * black pepper

  • * 2 tablespoons olive oil

  • * 1 medium onion, thinly sliced

  • * 3 cloves garlic, minced

  • * 1 teaspoon ground cumin

  • * 1/2 teaspoon dried oregano

  • * 1 bay leaf

  • * 1 (14-ounce) tomato purée

  • * 1 can chipotle peppers in adobo sauce ** 2 chipotle peppers chopped, plus 1-2 tablespoon of the adobo sauce (more if you like a lot of heat)

Directions

  1. INSTRUCTIONS

  2. * Season the chicken breasts with salt and pepper. Put chicken in a slow cooker.

  3. * Heat the oil in a skillet over medium heat. Add the onion and cook, until soft, about 5 minutes. Add in the garlic, cumin, oregano, bay leaf, and the 1 teaspoon of salt. Stir in the tomato purée, chipotle peppers, and adobo sauce. Bring to a boil. Reduce the heat to low and simmer for 5 minutes.

  4. * Pour onions mixture over the chicken. Cover and cook, 4 hours on low.

  5. * Remove bay leaf. Shred chicken, stir to coat with the sauce, before serving with tortillas with toppings if desired.