Slow Cooker Chicken Tinga

The most delicious shredded chicken tacos this Slow Cooker Chicken Tinga is flavorful, tender, juicy and smoky. The perfect slow cooker meal!

Prep Time15

Cook Time3

Total Time3 15

Course: Main Course, Slow Cooker

Cuisine: Mexican

Servings:

Calories: 456kcal

2 - 2 1/2 pounds boneless skinless chicken thighs
1 tsp salt
1/2 tsp pepper
1 Tbs olive oil
1 medium onion thinly sliced
3 cloves garlic minced
1 tsp cumin
1 tsp oregano
14 oz can fire roasted tomatoes
2 chipotle chiles in adobo sauce + 1 tablespoon of the adobo sauce the chili’s are in.
Tortillas

Generously season the chicken with salt and pepper. Place in the Slow Cooker.
Heat olive oil in a small skillet over medium-high heat, add the sliced onions and saute’ until translucent, about 5 minutes
Transfer onions to the slow cooker. To a blender, add tomatoes, garlic, cumin, oregano, and chilis in adobo sauce. Puree’ until blended into a sauce.
Pour the sauce over the chicken and onions. Cook on high for 2-3 hours or low for 4-6 hours.
Once the chicken is cooked through, remove the thighs to a cutting board and shred with two forks.
Return the meat back to the sauce. Let it simmer for 20-30 minutes on low or warm setting.
Serve over tortillas with red onion, cilantro and cheese.

Nutritional value is for chicken only.
The heat in this recipe is medium. For mild, use 1 Chile and 1 teaspoon of adobo sauce; For hot, use 3 chiles and 2 tablespoons of the adobo sauce
This can also be made with boneless skinless chicken breasts
Shredding chicken hack: If you have a stand mixer, place the thighs in the bowl of the stand mixer, use the paddle attachment, and turn the mixer to ‘stir’ or a low setting, run until chicken is shredded.
Your favorite cheese can be substituted for the Cotija cheese.
This can be frozen, see my tips above on how to do that!
You can double this recipe, just use a larger slow cooker.