Slow Cooker Mexican Chicken Tinga Recipe
Slow cooker recipes are great for busy nights, and we love any recipe that can make something flavorful out of boneless, skinless chicken breasts. Traditional Mexican chicken tinga is usually made by poaching the chicken breast, and tossing it with a sauce made from the other ingredients, but that can be a labor-intensive process for the average weeknight. "While this recipe may not be totally authentic," says recipe developer Taylor Murray, "It's a quick and easy version that can be made in a slow cooker for days when you just don't feel like cooking."
With just a few ingredients and a little waiting, you could have dinner ready with minimal effort. Eat it on a taco with some cilantro and onion, or add it to a healthy grain bowl. Either way, this Mexican recipe is sure to spice up your dinner rotation. Keep reading to find out how to make this easy, slow cooker chicken tinga recipe.
Gather the ingredients for chicken tinga
The first step to making chicken tinga is to gather the ingredients. The first and most important ingredient is, of course, the chicken. Traditionally, chicken tinga uses boneless, skinless chicken breasts. The remaining ingredients are canned diced tomatoes, chipotle peppers in adobo, yellow onion, garlic, chicken broth or stock, and Mexican oregano. "Mexican oregano is slightly different than the Italian version, but if you can't get it, feel free to use either," says Murray.
Add the ingredients to the slow cooker
Add all the ingredients — the chicken, broth, canned tomatoes, thinly-sliced onion, minced garlic, chopped chipotles, and oregano — to the slow cooker. Set the slow cooker to high, and cook for 4 hours. Alternatively, set the cooker to low, and cook for 7 to 8 hours.
Shred, and serve the chicken tinga
When the chicken is tender, shred it with a fork or tongs, and season with salt to taste. Serve the finished chicken tinga on a taco, tostada, or in a burrito. "There are all kinds of ways to incorporate chicken tinga into various Mexican dishes," says Murray. The chicken will keep for 3 or 4 days covered in the refrigerator, or for several months frozen.
- 1 ¾ pounds boneless skinless chicken breast
- 1 cup chicken broth
- 1 14-ounce can diced tomatoes
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- ¼ cup chipotle peppers in adobo, roughly chopped
- 1 teaspoon Mexican oregano
- Salt, to taste
- In the bowl of a slow cooker, add all the ingredients.
- Cover the slow cooker, and cook on high for 4 hours, or low for 7 hours, until the chicken is tender.
- Shred the chicken with a fork or tongs, season with salt to taste. Serve with tortillas, cilantro, onion, or cotija.
| Calories per Serving | 195 |
| Total Fat | 4.2 g |
| Saturated Fat | 0.9 g |
| Trans Fat | 0.0 g |
| Cholesterol | 97.8 mg |
| Total Carbohydrates | 6.3 g |
| Dietary Fiber | 1.7 g |
| Total Sugars | 3.3 g |
| Sodium | 614.2 mg |
| Protein | 31.7 g |
