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
Servings: 8
Calories: 163.94kcal
Ingredients:
- 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
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Instructions
Slow Cooker
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Sprinkle the chicken with salt and pepper and place in your slow cooker.
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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.
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Add chipotle peppers, diced tomatoes, and broth. Bring to a simmer and cook for about 3 minutes. Pour the sauce over the chicken.
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Set your slow cooker to low and cook for 3 to 4 hours.
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Shred the chicken and serve.
Instant Pot
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Sprinkle the chicken with salt and pepper and set aside.
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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.
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Add the chicken to the pot and toss to coat.
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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.)
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Carefully open the lid, and remove the chicken. Shred, and return to the pot.
Nutrition
Calories: 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 -
