Ready to spice up your dinner routine? This Chicken Tinga Recipe Slow Cooker is your ticket to a deliciously easy meal that packs a punch of flavor without the fuss.
Why This Recipe Works
- Set it and forget it: The slow cooker does all the work, making this recipe perfect for busy weeknights.
- Flavor explosion: The combination of chipotle peppers, tomatoes, and spices creates a deeply flavorful dish that’s hard to resist.
- Versatile serving options: Serve it on tacos, over rice, or as a filling for enchiladas for a meal that never gets old.
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (7 oz) chipotle peppers in adobo sauce, minced
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and pepper to taste
Equipment Needed
- Slow cooker
- Measuring spoons
- Cutting board and knife
Instructions
Step 1: Prep Your Ingredients
Start by thinly slicing your onion and mincing the garlic. If you’re sensitive to spice, you can remove the seeds from the chipotle peppers before mincing them. This is also a good time to measure out your spices so everything is ready to go.
Step 2: Layer the Ingredients
Place the chicken thighs at the bottom of the slow cooker. Top with the sliced onions, minced garlic, diced tomatoes, and minced chipotle peppers. Sprinkle the cumin, oregano, salt, and pepper over the top. No need to stir; the slow cooker will distribute the flavors evenly as it cooks.
Step 3: Cook to Perfection
Cover and cook on low for 6-8 hours or on high for 3-4 hours. The chicken is done when it’s tender enough to shred easily with a fork. The longer cooking time on low will result in more tender chicken, but if you’re short on time, the high setting works great too.
Step 4: Shred the Chicken
Once the chicken is cooked, use two forks to shred it directly in the slow cooker. Stir everything together to ensure the chicken is evenly coated with the sauce. Let it sit for a few minutes to absorb all those delicious flavors before serving.
Step 5: Serve and Enjoy
Serve your Chicken Tinga on warm tortillas with your favorite toppings like avocado, cilantro, and a squeeze of lime. Or, get creative and use it as a filling for enchiladas or a topping for nachos. The possibilities are endless!
Tips and Tricks
For an even deeper flavor, you can brown the chicken thighs in a skillet before adding them to the slow cooker. This step is optional but adds a nice caramelized flavor to the dish. If you’re using frozen chicken, no need to thaw it first; just add an extra hour to the cooking time. And for those who love a smoky flavor, try adding a teaspoon of smoked paprika to the spice mix.
Recipe Variations
- For a vegetarian version, substitute the chicken with black beans or portobello mushrooms.
- Add a can of hominy or corn for extra texture and sweetness.
- Use pork shoulder instead of chicken for a different twist on the classic tinga.
Frequently Asked Questions
Can I make this recipe in an Instant Pot?
Absolutely! You can make Chicken Tinga in an Instant Pot by cooking on high pressure for 15 minutes, followed by a natural release. The results are just as delicious, and it’s a great option if you’re short on time.
How can I store leftovers?
Leftover Chicken Tinga can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of water if needed to loosen the sauce.
Is this recipe spicy?
The level of spice can be adjusted to your liking. For a milder version, use less chipotle peppers or remove the seeds before mincing. For more heat, add an extra pepper or a dash of cayenne pepper.
Summary
This Chicken Tinga Recipe Slow Cooker is a foolproof way to bring bold, Mexican flavors to your table with minimal effort. Perfect for tacos, bowls, or any dish that could use a flavor boost, it’s sure to become a weeknight favorite.
