Crockpot Chicken Tinga

#mexican #slow cooker #chicken #tacos

Tender shredded chicken thighs slow-cooked with fire-roasted tomatoes, chipotle, and Mexican spices into a smoky sauce perfect for tacos and more.

Ingredients

• 1 white onion
• 3 cloves garlic
• 15 oz fire-roasted diced tomatoes
• 2 lb bone-in skinless chicken thighs
• 1 tbsp kosher salt
• black
• 1 tsp ground cumin
• 1 tsp Mexican oregano
• 2-5 chipotle peppers in adobo (to taste)
• chili
• smoked
• 1 bay leaf
• corn tortillas
• avocado
• lime

Cookware

• slow cooker
• hand blender

Steps

1. Dice the white onion and smash the garlic with the side of a knife. Place the onion and garlic in the bottom of a slow cooker.

2. Pour the fire-roasted diced tomatoes over the aromatics, then lay the bone-in skinless chicken thighs on top of the tomato mixture.

3. Season with kosher salt, black pepper, ground cumin, and Mexican oregano. Add chipotle peppers in adobo and, if you like, optional chili powder, smoked paprika, and a bay leaf.

4. Cover and cook on low for 6 hours (or high for 3 hours) until the chicken is tender enough to fall apart. (In an Instant Pot, you can pressure cook for as little as 15 minutes; if it has a sear function, brown the chicken and onions first.)

5. Remove the chicken, let it cool for 5-10 minutes, then shred with two forks.

6. Discard the bay leaf and blend the remaining liquid smooth with a hand blender.

7. Return the shredded chicken to the sauce, stir to coat, and set to high for 10 minutes to reduce.

8. Serve warm in corn tortillas with avocado and lime, or use as a filling for tacos, burritos, quesadillas, enchiladas, or nachos.

Timers

Timer: 6 hours - Cover and cook on low for

Timer: 3 hours - Cover and cook on low for 6 hours (or high for

Timer: 15 minutes - …In an Instant Pot, you can pressure cook for as little as

Timer: 5-10 minutes - Remove the chicken, let it cool for

Timer: 10 minutes - …d chicken to the sauce, stir to coat, and set to high for