Authentic Chicken Tinga Recipe
Make the perfect chicken tinga with this easy crockpot recipe! Slow cooker chicken tinga is a great meal prep recipe for tacos, burritos, salads, wraps, and more.
Servings: 6 servings
Calories: 344kcal
Equipment
- non-stick frying pan
Ingredients
- 1 ½ pounds chicken breasts
- 1 ½ tablespoons taco seasoning of your favorite all purpose seasoning
- 2 tablespoon olive oil divided
- 1 medium size yellow onion roughly chopped
- 1 tablespoon garlic mashed or roughly chopped
- 1 14-ounce can fire roasted tomatoes
- 1 chipotle pepper
- 1 tablespoon adobo sauce
- 1 tablespoon apple cider vinegar
- 2 teaspoons oregano
- ½ teaspoon cumin
- ⅓ cup chicken stock
Instructions
- Start by seasoning both sides of the chicken breast with taco seasoning or your favorite all purpose seasoning.
- Heat a large skillet with 1 tablespoon of olive oil over medium heat. Brown the chicken on each side about 3 minutes (not cooking it through, just giving it some color) Remove from the skillet and place in a slow cooker.
- Heat the remaining 1 tablespoon of olive oil over medium heat. Sauté the onion and garlic until the onion has softened.
- Add the undrained can of fire roasted tomatoes, the chipotle pepper, adobo sauce, apple cider vinegar, spices and chicken stock. Bring the mixture to a simmer for 5 minutes. Transfer to a blender or use an immersion blender to blend the sauce until mostly smooth.
- Pour the sauce over the chicken and cook up to 3 hours on high or up to 6 hours on low.
- When ready to serve shred the chicken in the sauce, toss to coat.
Video
Notes
- Dutch Oven Stove Top Instructions: Follow steps 1-4 as directed, except use a Dutch oven instead of a skillet. Cook chicken in the sauce in a covered Dutch oven over medium heat for 25-30 minutes or until cooked to 165 degrees F.
Nutrition
Serving: 1/6 of recipe (meat and sauce only) | Calories: 344kcal | Carbohydrates: 14.2g | Protein: 39.2g | Fat: 11.7g | Cholesterol: 124.1mg | Sodium: 615.6mg | Fiber: 4.2g | Sugar: 6.3g