Description
A flavor-packed Chicken Tinga recipe that blends smoky, spicy, and slightly sweet notes, perfect for tacos, burritos, or rice.
Ingredients
Scale
- 2 lb boneless skinless chicken thighs or breasts
- 1 cup onion, minced
- 4 cloves garlic, minced
- 1.5 cups diced tomatoes with green chilies
- 3 tbsp chipotle peppers in adobo
- 1/2 tsp kosher salt
Instructions
- Prepare your ingredients: Gather your ingredients and ensure your chicken is thawed and at room temperature for even cooking.
- Combine everything in the slow cooker: Place the chicken, minced onion, garlic, diced tomatoes, chipotle peppers, and salt into the slow cooker.
- Stir together: Gently mix everything until the chicken is well coated in the seasoning and vegetables.
- Set and forget: Cover and cook on low for 240 minutes. You’ll know it’s ready when the house is filled with an enticing aroma and the chicken can easily be shredded with a fork.
- Shred the chicken: Once cooked, remove the chicken from the slow cooker and shred it using two forks.
- Enhance flavor: Stir some of the tomatoes and a bit of the cooking juice back into the shredded chicken for added flavor.
- Serve: Enjoy the Chicken Tinga in tacos, burritos, or over rice with your favorite toppings.
Notes
For extra flavor, add a squeeze of lime or some chopped cilantro before serving. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 100mg