Description
This slow cooker chicken tinga is a smoky, flavorful, and effortless weeknight dinner that results in perfectly tender shredded chicken every time.
Ingredients
2 lbs. boneless skinless chicken breasts
2 chipotle peppers in adobo, minced
1 tsp. salt
1/4 tsp. black pepper
1 tsp. dried leaf oregano
2 garlic cloves, minced
14.5 oz. can fire-roasted tomatoes
1 sweet yellow onion, sliced
Instructions
1. Place the chicken breasts in your slow cooker.
2. Distribute the minced chipotle peppers in adobo evenly over the chicken.
3. Sprinkle with salt, pepper, oregano, and minced garlic.
4. Pour the fire-roasted tomatoes over everything.
5. Add the sliced onions.
6. Secure the lid on the slow cooker.
7. Cook on HIGH for 4 hours or on LOW for 6-8 hours.
8. Once cooked, shred the chicken using two forks directly in the slow cooker.
9. Serve your delicious chicken tinga.
Notes
When slicing the onions, cutting them in half again after the initial slice ensures they soften perfectly and integrate into the sauce rather than staying too large or stringy.
While the slow cooker is very forgiving, keeping an eye on the clock helps ensure the chicken remains succulent rather than drying out.
Use two sturdy forks to pull the chicken in opposite directions. The texture should be consistent throughout so that every bite is perfectly coated in the chipotle sauce.
If you prefer a thicker sauce, you can remove the lid for the final 30 minutes of cooking to allow some of the liquid to evaporate.
- Prep Time: 10 minutes
- Cook Time: 4-8 hours
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Calories: Not specified
- Fat: Not specified
- Carbohydrates: Not specified
- Protein: Not specified