Slow Cooker Chicken Tinga Tacos

Slow Cooker Chicken Tinga Tacos Chicken stewed in a spicy tomato sauce is easy to make and delicious for tacos or tostadas.

Ingredients

Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Ingredient Checklist
Toppings for Tacos or Tostadas:

Time Details

    PREP : 20 mins

    COOK : 10 hrs

    TOTAL : 10 hrs 20 mins

    SERVING : 10

    YIELD : 10 servings

  • Pat chicken dry using paper towels. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add half of the chicken to skillet and cook until lightly brown on one side, 3 to 4 minutes. Transfer chicken to 6-quart slow cooker. Repeat with remaining chicken. Add 2 tablespoons oil and onions to skillet and cook for 3 to 4 minutes or until onions begin to soften.

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  • Add to slow cooker with tomatoes, chipotles, garlic and chicken broth. Mix well. Cook for 3 to 4 hours on HIGH or 4 to 6 hours on LOW. The Tinga Chicken is ready when the chicken is tender and can be easily pulled apart. Shred chicken pieces using two forks. Serve Tinga with warm tortillas or crisp tostadas and arrange toppings in small bowls. Top as desired.

Per Serving: 259 calories; protein 24.6g; carbohydrates 14.4g; fat 11.7g; cholesterol 60.3mg; sodium 221.3mg. Recipe Note: Canned chipotle peppers in adobo sauce can be found in the Latin/Hispanic section of most grocery stores. Adjust spiciness by adding more or less of the peppers and the adobo sauce.