Slow Cooker Chicken Tinga
CALORIES: 190
PREP: 5 minutes
COOK: 8 hours
This Mexican-inspired Chicken Tinga can be served on burrito bowls, classic burritos, or on tacos! Simply add all of the ingredients into your slow cooker in the morning and it will be ready just in time for dinner.
Ingredients
| 1 | yellow onion, diced |
|---|---|
| 2 | garlic cloves, minced |
| 2 | chipotle peppers in adobe sauce, minced |
| 1 | 28-oz can crushed tomatoes |
| 1 cup | chicken broth |
| 1 tsp | ground cumin |
| 1 tsp | dried oregano |
| 6 | boneless skinless chicken thighs |
| 1/4 | red onion, sliced |
| 1/4 cup | crumbled Cotija cheese |
| 1/4 cup | chopped fresh cilantro |
| 8 | corn tortillas |
Salt and pepper to taste |
Directions
In the bowl of the slow cooker, combine the onion, garlic, chipotle pepper, diced tomatoes, and chicken broth. Season the mixture with the cumin, oregano, salt, and pepper. Arrange the chicken in the tomato mixture. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Using two forks, shred the chicken.
Serve immediately on the tortillas topped with the red onion, Cotija cheese, and cilantro. Store in the refrigerator for up to 3 days.
| Per serving | |
|---|---|
| Calories (kcal) | 190 |
| Saturated fat (g) | 1 |
| Cholesterol (mg) | 45 |
| Sodium (mg) | 150 |
| Total Carbohydrate (g) | 24 |
| Dietary Fiber (g) | 1 |
| Total Sugars (g) | 8 |
| Protein (g) | 15 |
| Calcium (mg) | 107 |
| Iron (mg) | 2 |
| Potassium (mg) | 223 |
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