This slow cooker chicken tinga recipe is one of my own, having tried and read a few different recipes online. It can easily be made on the hob, but I decided to use my slow cooker so that I could leave it and go and do other things in the house. It's a perfect recipe to make if you're working from home too - put it on at lunchtime and it's ready for your dinner in the evening. The ingredient list is pretty short and prep is minimal...and then 4 hours later, it's ready!
The chicken turns out super tender and shreds so easily. The flavour is delicious and smoky from the chipotle paste.
Tips
- Enjoy in quesadillas, on nachos, chips or as a pizza topping.
- It freezes well…if you've got any leftovers.
- The slow cooker chicken tinga recipe is easily adapted if you're cooking for less or more people.
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How to make this Slow Cooker Chicken Tinga
Ingredients
- 400g tin chopped tomatoes
- 1 onion (approx. 120g), finely chopped
- 1 chicken stock pot, or cube, crumbled
- 1 tbsp dark brown sugar
- 2 tsp chipotle paste
- 1 bay leaf
- 500g skinless boneless chicken thighs and/or breasts
To serve (optional):
- flour or corn tortilla wraps, or taco shells
- sour cream (I use reduced fat)
- 100g feta cheese, crumbled
- sliced avocado
- chopped coriander, to garnish
Instructions
- Add the chopped tomatoes, onion, stock pot (or crumbled cube), sugar, chipotle paste and bay leaf. Stir well to combine. Add the chicken and stir to evenly coat.
- Put the lid on the slow cooker and cook on low for 4 hours, until the chicken is fully cooked. Remove and discard the bay leaf, then remove the chicken to a bowl and shred it using 2 forks. Put the chicken back into the slow cooker and stir it into the sauce.
- Enjoy in wraps or taco shells, with your choice of toppings.
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Slow Cooker Chicken Tinga
Equipment
Ingredients
- 400 g (14.1 oz) tin chopped tomatoes
- 1 onion (approx. 120g) finely chopped
- 1 chicken stock pot or cube, crumbled
- 1 tbsp dark brown sugar
- 2 tsp chipotle paste
- 1 bay leaf
- 500 g (1.1 lb) skinless boneless chicken thighs and/or breasts
To serve (optional):
- flour or corn tortilla wraps or taco shells
- sour cream (I use reduced fat)
- 100 g (3.5 oz) feta cheese crumbled
- sliced avocado
- chopped coriander to garnish
Instructions
- Add the chopped tomatoes, onion, stock pot (or crumbled cube), sugar, chipotle paste and bay leaf. Stir well to combine. Add the chicken and stir to evenly coat.
- Put the lid on the slow cooker and cook on low for 4 hours, until the chicken is fully cooked. Remove and discard the bay leaf, then remove the chicken to a bowl and shred it using 2 forks. Put the chicken back into the slow cooker and stir it into the sauce.
- Enjoy in wraps or taco shells, with your choice of toppings.
Notes
- Enjoy in quesadillas, on nachos, chips or as a pizza topping.
- It freezes well…if you've got any leftovers.
- The slow cooker chicken tinga recipe is easily adapted if you're cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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