Slow Cooker Chicken Tinga Recipes

SLOW COOKER CHICKEN TINGA TACOS

Steps:

• 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.
• 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.

SLOW-COOKER CHICKEN TINGA

Steps:

• In a small skillet, fully cook chorizo over medium heat, breaking meat into crumbles, 6-8 minutes; drain. Transfer to a 3- or 4-qt. slow cooker. Add next 9 ingredients; stir to combine. Cook, covered, on low until chicken is tender, 4-5 hours., Remove chicken; cool slightly. Shred with 2 forks. Remove and discard onions; strain cooking juices and skim fat. Return cooking juices and chicken to slow cooker; heat through. Serve chicken in corn tortillas. If desired, top with shredded lettuce and pico de gallo., Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

SLOW COOKER CHICKEN TINGA

Steps:

• Generously season the chicken with salt and pepper. Place in the Slow Cooker and set aside.
• Heat olive oil in a medium skillet over medium-high heat, add the sliced onions and saute' until translucent, about 5 minutes. Transfer onions to the slow cooker, on top of the chicken.
• Add tomatoes, garlic, cumin, oregano, and chilis in adobo sauce to a blender. Puree' until blended into a sauce, about 30 seconds.
• Pour the sauce over the chicken and onions. Cover and 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. See my tip in the notes for shredding chicken with a stand mixer.
• 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, cheese, and a squeeze of lime.

SLOW COOKER CHICKEN TINGA

Steps:

• Mix chicken, onion, tomato sauce, chipotle chile peppers in adobo sauce, jalapeno peppers, garlic, oregano, cumin, chili powder, and red pepper flakes in a slow cooker.
• Cook on Low until chicken is no longer pink in the center, 2 to 3 hours. Remove chicken from slow cooker and shred using 2 forks; return to the slow cooker.
• Heat a large skillet over medium-high heat. Cook and stir chorizo sausage in the hot skillet until browned and crumbly, 5 to 10 minutes; drain and discard grease. Stir chorizo into chicken mixture.
• Cook on Low for 45 minutes to 1 hour.

SLOW COOKER CHICKEN TINGA

Steps:

• 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.

SLOW-COOKER CHICKEN TINGA TACOS

Steps:

• In a 6- to 8-quart slow cooker, combine the chicken thighs, crushed tomatoes, garlic, chipotle chiles and adobo sauce, tomato paste, vegetable oil, bay leaf, oregano, cumin and half the onion. (Reserve the other half for serving.) Stir to combine and season with 2 teaspoons of salt. Cook on low until the chicken is very tender, about 6 hours.
• About 15 minutes before serving, turn the heat to high and stir in the corn kernels, onion powder and lime juice. Cook until the corn is warmed through, about 10 minutes. Meanwhile, if using tortillas, warm them.
• Remove and discard the bay leaf. Using two forks, coarsely shred the chicken. Taste the tinga and add more salt or lime juice if necessary. Serve the tinga on tortillas or tostadas, topped with the remaining sliced onion, the crema and the avocado.