Go Back
Print Recipe

Slow Cooker Chicken Tinga

Prep Time15 minutes
Cook Time3 hours
Total Time3 hours 15 minutes
Course: Main Course
Servings: 6
Author: David Buckingham

Equipment

  • 1 Slow Cooker

Ingredients

  • 4 boneless, skinless, chicken breasts about 2 pounds total
  • 1 tsp kosher salt plus more for seasoning
  • fresh ground black pepper
  • 2 tbsp olive oil
  • 1 yellow onion thinly sliced
  • 3 garlic cloves minced
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1 bay leaf
  • 14 oz canned tomato puree
  • 2 tbsp canned chipotle peppers in adobo sauce

Instructions

  • Season the chicken all over with salt and pepper. Place in a single layer in a 4-quart or larger slow cooker.
  • Heat the oil in a medium skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, cumin, oregano, bay leaf, and the 1 teaspoon of salt, and stir to combine. Stir in the tomato puree, chipotle peppers, and adobo sauce and bring to a boil. Reduce the heat to low and simmer for 5 minutes.
  • Pour the sauce and onions over the chicken. Cover and cook until the chicken is cooked through and tender, 2 to 3 hours on the LOW setting or 1 to 2 hours on the HIGH setting.
  • Turn off the slow cooker and transfer chicken to a clean cutting board. Remove and discard the bay leaf. Shred the chicken into bite-sized pieces with two forks. Return the chicken to the slow cooker and stir to coat with the cause before serving in tortillas with toppings if desired.

Notes

Serving options: corn tortillas, diced red onion, avocado, marinated red onions
Tip: puree canned chipotle peppers in adobo sauce
Adapted from: https://www.thekitchn.com/recipe-slow-cooker-chicken-tinga-260804