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Slow-Cooker Chicken Tinga

I first fell in love with this traditional Mexican dish at a taco stand inside a gas station. This is how I now make it at home. My version has a nice zing without being overly spicy.—Ramona Parris, Canton, Georgia
  • Total Time
    Prep: 25 min. Cook: 4 hours
  • Makes
    8 servings

Ingredients

  • 8 ounces fresh chorizo
  • 1-1/2 pounds boneless, skinless chicken thighs
  • 1 large onion, cut into wedges
  • 1 can (14-1/2 ounces) fire-roasted diced tomatoes
  • 1/2 cup chicken broth
  • 3 tablespoons minced chipotle peppers in adobo sauce
  • 3 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 16 corn tortillas (6 inches)
  • Optional: Shredded lettuce and pico de gallo

Directions

  • In a small skillet, fully cook chorizo over medium heat, breaking meat into crumbles, 6-8 minutes; drain. Transfer to a 3- or 4-qt. slow cooker. Add next 9 ingredients; stir to combine. Cook, covered, on low until chicken is tender, 4-5 hours.
  • Remove chicken; cool slightly. Shred with 2 forks. Remove and discard onions; strain cooking juices and skim fat. Return cooking juices and chicken to slow cooker; heat through. Serve chicken in corn tortillas. If desired, top with shredded lettuce and pico de gallo.

  • Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

Test Kitchen tips
  • Chipotle peppers are dried and smoked jalapenos. They come canned in adobo sauce and can be found in the ethnic aisle of your grocery store.
  • Nutrition Facts
    2 tacos: 363 calories, 16g fat (5g saturated fat), 82mg cholesterol, 800mg sodium, 27g carbohydrate (3g sugars, 4g fiber), 25g protein.

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