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Slow Cooker Chicken Tinga

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2 lbs Boneless Skinless Chicken Thighs or Breasts
1 Package (14 oz) Chorizo Sausage, thawed
1 Large onion, diced
1 Tablespoon fresh garlic, minced
2 cans Fire Roasted Rotel Tomatoes
1 can (14.5 oz) reduced sodium chicken broth
2 bay leaves
3 Chipotle Peppers in Adobo sauce plus 3 additional tablespoons of sauce from can
1 Tablespoon Sugar
2 teaspoons Dried Oregano Leaves
2 Teaspoons Smoked Paprika
2 Teaspoons Adobo Seasoning, plus more, to taste
For Street Tacos - Warmed corn or flour tortillas, Mexican Cheese, Pico de Gallo, and fresh lime wedges, for serving, if desired.


  1. Preheat 6 quart Slow Cooker on high heat; spray with nonstick cooking spray. Place chicken in bottom of slow cooker and cover.
  2. In a large nonstick pan, brown Chorizo sausage over medium-high heat, breaking meat into crumbles, about 10 minutes. Add Remaining ingredients to chorizo in pan and bring to a boil. Remove from heat and pour over chicken in slow cooker.
  3. Cook on Low heat for 8 to 10 hours or on high for 4 to 6 hours. Shred Chicken with two forks and stir back into sauce in Slow Cooker. For Street Tacos: layer Chicken Tinga in warm tortillas with Mexican cheese, Pico de Gallo, and a squeeze of fresh lime or other toppings of your choice. Chicken Tinga can be used in many Mexican dishes such as Tacos, Burritos, Enchiladas, Quesadillas, and Taco Salads.
  4. Prep time: 20 minutes Slow Cooker Heating Time: 4 to 10 hours Yield: serves 8
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