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–+ servings
Chicken tinga on flour tortilla with avocado and cheese on wooden board

Slow Cooker Chicken Tinga

By: Deborah
Super tender chicken that shreds so easily.   The flavour is delicious and smoky from the chipotle paste.
PREP: 10 minutes
COOK: 4 hours
TOTAL: 4 hours 10 minutes
Servings: 4 people
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Equipment

Ingredients

  • 400 g (14.1 oz) tin chopped tomatoes
  • 1 medium onion (approx. 120 to 150g), finely chopped
  • 1 chicken stock pot or cube, crumbled
  • 15 g (0.5 oz) 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 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 (see Notes).

Notes

  • Enjoy this slow cooker chicken tinga in quesadillas, on nachos, chips or as a pizza topping…delicious!
  • The recipe is easily adapted if you’re cooking for less or more people.
  • It freezes well…if you’ve got any leftovers.

 

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Nutrition

Calories: 260kcal | Carbohydrates: 11g | Protein: 29g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 141mg | Sodium: 780mg | Potassium: 558mg | Fiber: 1g | Sugar: 7g | Vitamin A: 255IU | Vitamin C: 11mg | Calcium: 177mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS chicken breasts, chicken thighs, chipotle, slow cooker, smoky, taco shells, tortilla wraps
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