Slow Cooker Chicken Tinga
This Slow Cooker Chicken Tinga is out of this world! Flavorful, tender and juicy and so, so easy!
Prep Time30 minutes mins
Cook Time2 hours hrs 30 minutes mins
Total Time3 hours hrs
Course: Main Dish
Cuisine: Mexican
Keyword: Slow Cooker
Servings: 6 servings
Calories: 343kcal
Author: MaryAnn Dwyer
- 2 Tbsp. olive oil
- 2 lbs. boneless, skinless chicken thighs
- 8 oz. ground chorizo sausage
- 1 1/2 cups yellow onion, chopped
- 2 cloves garlic, minced
- 2 cups crushed tomatoes in puree
- 2 chipotle peppers in adobo sauce, chopped (from a 7 oz. can)
- 2 tsp. light brown sugar
- 1 tsp. dried oregano
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/2 tsp. dried thyme leaves
- 1/2 tsp. ground cumin
- 2 bay leaves
- cotija cheese or queso fresco, for serving
- tortillas, for serving
Heat olive oil in a large skillet over medium-high heat. Brown chicken until lightly browned, about 3 minutes per side. Transfer chicken to slow cooker.
In the same skillet, cook chorizo, breaking up with a wooden spoon, until about 3 minutes. Add the chopped onion and continue to cook until onion is translucent, about 3-4 minutes. Add the chorizo and onions to the slow cooker. Add the garlic, crushed tomatoes, chipotle peppers, brown sugar, spices and bay leaves to the slow cooker. Cover and cook on high for 2 1/2 hours.
Shred chicken with two forks. Discard bay leaves. Serve over rice or with tortillas.
Calories: 343kcal | Carbohydrates: 14g | Protein: 35g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 170mg | Sodium: 1182mg | Potassium: 683mg | Fiber: 3g | Sugar: 7g | Vitamin A: 684IU | Vitamin C: 18mg | Calcium: 78mg | Iron: 4mg