Description
Mexican Chicken Tinga in Slow Cooker is juicy and delicious Tinga recipe. Its so easy to make and is so so so good.
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
- ½ cup Sugar (Brown or Granulated)
- 1 tsp Dried Thyme
- 1 tsp Dried Oregano
- ½ cup chopped Jalapenos (2 large)
- 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 (made with microbial rennet)
- Chopped Cilantro
- Lime Juice
- Avocado Slices
Instructions
- Step: Heat Olive Oil in a Pan. As the oil shimmers, add the Chicken and saute for 3-4 minutes until they get golden brown on both sides. Add the onions and saute until golden brown.
- Step: Throw the Chicken and Onions in the slow cooker. Throw in 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. Serve hot over Tortillas or Tostadas.
- Step: Assemble the Tacos with coleslaw, Chicken Tinga, Cotija Cheese, Avocado Slices, Sour Cream, Red Onion, Chopped Cilantro and Lime Juice
Notes
If you want to skip the sugar you can use 2-3 tablespoon Honey or Maple Syrup or any sugar free sweetener of your choice.
- Prep Time: 6 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 462 kcal
- Sugar: 35 g
- Sodium: 1004 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.1 g
- Carbohydrates: 59 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 55 mg