Slow Cooker Chicken Tinga
I am wild about this Slow Cooker Chicken Tinga, and I think you will be too. I like to prep the sauce on the weekend so I’ve got an easy dump dinner when things get crazy during the week.
Prep Time: 10 mins
Cook Time: 3 hrs 9 mins
Total Time: 3 hrs 19 mins
- 2 pounds boneless skinless chicken breast or thighs
- Salt and pepper
- 1 tablespoon olive oil
- ½ cup chopped onion
- 1 teaspoon minced garlic
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- 2 chipotle peppers in adobo finely chopped
- 1 tablespoon adobo sauce
- ¾ cup diced tomatoes
- ½ cup chicken broth
Sprinkle the chicken with salt and pepper and place in your slow cooker.
Heat the oil to medium-high heat in a skillet and add the onion. Cook for about 6 minutes. Sprinkle with garlic, oregano, cumin, and paprika.
Add chipotle peppers, diced tomatoes, and broth. Bring to a simmer and cook for about 3 minutes. Pour the sauce over the chicken.
Set your slow cooker to low and cook for 3 to 4 hours.
Shred the chicken and serve.
Sprinkle the chicken with salt and pepper and set aside.
Set your Instant Pot to sauté’. Heat the oil in the Instant pot and add the onion. Cook for 6 minutes, and then add the garlic, seasonings, peppers, tomatoes, and broth.
Add the chicken to the pot and toss to coat.
Place the lid on the pressure cooker, and set to seal. Cook for 13 minutes, and then do a quick release. (I recommend using either an oven mitt or thick dish towel.)
Carefully open the lid, and remove the chicken. Shred, and return to the pot.
NutritionCalories: 163.94kcal | Carbohydrates: 3.36g | Protein: 24.55g | Fat: 5.29g | Saturated Fat: 0.97g | Cholesterol: 72.58mg | Sodium: 621.82mg | Potassium: 488.22mg | Fiber: 0.92g | Sugar: 1.28g | Vitamin A: 309.41IU | Vitamin C: 5.47mg | Calcium: 21.7mg | Iron: 1.03mg