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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.|
- Preheat 6 quart Slow Cooker on high heat; spray with nonstick cooking spray. Place chicken in bottom of slow cooker and cover.
- 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.
- 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.
- Prep time: 20 minutes Slow Cooker Heating Time: 4 to 10 hours Yield: serves 8
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