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Crockpot Chicken Tinga

Crockpot Chicken Tinga Recipe

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 2 chipotle peppers in adobo sauce, plus 1 tbsp adobo sauce
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, peeled
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp kosher salt
  • 1 bay leaf
  • ½ cup low-sodium chicken broth

Method
 

  1. Pat the chicken thighs dry, then season with the cumin, oregano, and salt. Toss to coat.
  2. In a blender, combine the tomatoes, chipotles, adobo sauce, onion, garlic, and broth. Blend until smooth. Pour the sauce over the chicken and place it all in the slow cooker, adding the bay leaf.
  3. Cover and cook on LOW for 4 hours, or until the chicken is very tender and shreds easily.
  4. Remove the chicken to a bowl, discard the bay leaf, and shred with two forks.
  5. Return the shredded chicken to the sauce in the slow cooker, stir well, then pile into warm tortillas.

Notes

If the sauce looks thin after shredding, simmer it on the stovetop for a few minutes to thicken while you shred the chicken. This dish develops even more flavor overnight, so it’s a great make-ahead meal.