Description
Mexican Chicken Tinga in Slow Cooker is a juicy, smokey, and delicious recipe. It is incredibly easy to prepare and perfectly balanced with sweetness and vibrant spices, making it an ideal choice for a comfort food dinner.
Ingredients
- 1 tbsp Olive Oil
- 1 lbs Chicken Breast or Thigh pieces
- 1 medium sized onion, finely chopped
- 4–5 cloves Garlic, minced
- 3 large Tomatoes, diced
- 1 dried Bay Leaf
- 1 tbsp Chipotle Peppers in Adobo Sauce
- 1 tsp Ground Cumin
- 1 tsp Smoked Paprika
- 1 tsp Salt
- 1 tsp Pepper
- 1/2 cup Sugar (Brown or Granulated)
- 1 tsp Dried Thyme
- 1 tsp Dried Oregano
- 1/2 cup chopped Jalapenos
- freshly chopped Cilantro
- Lime Juice
- 4 small Flour Tortillas
- 1 cup Coleslaw
- 3 medium sized Red Onion, finely chopped
- 4 tsp Sour Cream or Mexican Crema
- 3 tbsp Cotija Cheese
- Avocado Slices
Instructions
- Step: Heat Olive Oil in a pan. As the oil shimmers, add the Chicken and saute for 3-4 minutes until golden brown on both sides. Add the onions and saute until golden brown.
- Step: Transfer the Chicken and onions to the slow cooker. Add the diced tomatoes, minced garlic, chipotle peppers in adobo sauce, spices, and sugar. Cover and slow cook for 2 hours.
- Step: After 2 hours, shred the Chicken using two forks. Garnish with chopped Cilantro, chopped Jalapenos, and Lime Juice.
- Step: Assemble the tacos by layering coleslaw, shredded Chicken Tinga, Cotija Cheese, Avocado Slices, Sour Cream, Red Onion, extra Cilantro, and a squeeze of fresh Lime Juice over the Flour Tortillas.
Notes
If you prefer to skip the sugar, you can use 2-3 tablespoons of honey, maple syrup, or a sugar-free sweetener of your choice to balance the spices.
- Prep Time: PT6M
- Cook Time: PT120M
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 462 kcal
- Sugar: 35 g
- Sodium: 1004 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 59 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 55 mg