Imagine coming home to a kitchen filled with the intoxicating aroma of smoky chipotle, tender chicken, and authentic Mexican spices that will make your taste buds dance with excitement! This Slow Cooker Mexican Chicken Tinga is not just a recipe; it's a culinary journey that transforms simple ingredients into a restaurant-worthy meal with minimal effort. Whether you're a busy professional, a home cook looking to impress, or someone craving bold Mexican flavors, this dish promises to be your new go-to comfort food that delivers maximum taste with minimal preparation.
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, chopped
- 1 can (14 oz) diced tomatoes
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
- Tortillas for serving
- Avocado and cilantro for garnish
Instructions
- Begin by preparing all your ingredients. Slice the onion, mince the garlic, and chop the chipotle peppers. This will help streamline the cooking process.
- In the slow cooker, place the 2 lbs of boneless, skinless chicken breasts at the bottom. Make sure they are evenly spread out.
- Next, add the sliced onion and minced garlic on top of the chicken. This will infuse the chicken with flavor as it cooks.
- Now, add the chopped chipotle peppers in adobo sauce to the slow cooker. These will give the dish its signature smoky and spicy flavor.
- Pour in the can of diced tomatoes, including the juice, over the chicken and other ingredients. This will help keep the chicken moist during cooking.
- Sprinkle 1 tsp of cumin and 1 tsp of oregano over the mixture. Season with salt and pepper to taste. Stir gently to combine the ingredients without disturbing the chicken too much.
- Cover the slow cooker with its lid and set it to cook on low for 6 hours. Make sure to resist the urge to lift the lid during cooking, as this can release heat and extend cooking time.
- After 6 hours, check the chicken for doneness. It should be tender and easily shred with a fork. If it is not tender yet, cook for an additional 30 minutes to 1 hour.
- Once the chicken is cooked, use two forks to shred the chicken directly in the slow cooker, mixing it with the sauce and vegetables.
- To serve, warm the tortillas in a dry skillet or microwave. Spoon the Chicken Tinga onto the tortillas and garnish with sliced avocado and fresh cilantro.
- Enjoy your Slow Cooker Mexican Chicken Tinga with your favorite sides or toppings!
Tips
- Choose the Right Chicken: Use fresh, high-quality boneless, skinless chicken breasts for the most tender result.
- Chipotle Pepper Pro Tip: If you're sensitive to heat, start with just one chipotle pepper and adjust to taste. The peppers provide intense smoky flavor and heat.
- Slow Cooker Technique: Resist the temptation to lift the lid during cooking. Each time you do, you'll add 15-20 minutes to the cooking time.
- Shredding Hack: For perfectly shredded chicken, use two forks and pull the meat apart while it's still warm in the cooking liquid.
- Make-Ahead Magic: This recipe freezes beautifully! Store in airtight containers for up to 3 months for quick future meals.
- Serving Suggestions: While tortillas are traditional, try serving over rice, in salads, or as a topping for nachos to mix things up.
- Garnish Game: Fresh cilantro and creamy avocado aren't just garnishes—they're flavor boosters that elevate the entire dish.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 12g
Protein: 35g
Fat: 14g
Saturated Fat: 3g
Cholesterol: 110mg
