Slow Cooked Chicken Tinga

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Chicken Tinga really pops with its strong and rich flavors. Filled with tender chicken, diced onions, and a yummy chipotle tomato sauce, it’s downright delicious.

The chipotle adds just enough heat to the smoky flavor.

Tinga is a traditional Mexican dish that is available all across the country.

There’s also a variation with beef.

You might want to prepare a second batch to freeze because this recipe is so wonderful.

If you haven’t tried smoky-sweet chicken tinga before, know that it’s the most delectable shredded chicken tacos you’ll ever have.

It’s also quite simple to put together with the help of your slow cooker.

.This version of chicken tinga is cooked in a full-flavored tomato-chipotle sauce, studded with sliced onions, and struck with just enough heat to keep you on your toes, much like the classic version.

And, like most slow cooker chicken recipes, this one only takes a few hours to cook, making it a great make-ahead dinner for meal planning or lazy weekend cooking when you have errands to do or chores to complete.

.Tacos or tostadas are made with saucy chicken tinga placed inside or spooned over tortillas in its most traditional form.

Avocado, red onion, cilantro, and sometimes some crumbled cheese, such as cotija or queso fresco, are ideal toppings for tacos.

It’s great on taco salads, burrito bowls, and nachos.

It’s a great filling for quesadillas, and if you’re a fan of BBQ chicken pizza, it’s about time you switched to chicken tinga for your next pie.

.Slow-cooking chicken tinga is a terrific method to save time and effort.

Tinga is created with shredded beef, tomatoes, onions, peppers, and spices that are cooked for hours.

It can be served as a starter or as a main course.

The recipe is delicious, smokey, acidic, and gratifying in the same way that any comfort food is.

It’s a great filling for tacos, burritos, huaraches, enchiladas, and even nachos because it’s so adaptable.

.Although this recipe asks for a slow cooker, it can also be made on the stovetop.

Simply simmer until the chicken melts into delicate shreds in a covered pot over low heat.

Browning the chicken and charring the tomatoes are important procedures that intensify the flavor and bring out the chipotle’s excellent smoky undertones.

This recipe will show you how to make your own Slow Cooker Chicken Tinga so you can enjoy it anytime!

.Chicken Tinga is a dish that can be served at any time of day.

.Check out the following:

●Serve over scrambled eggs and sautéed beans for breakfast.

 

●Toss in some avocado slices and serve with tortilla chips for delicious lunch.

 

●For dinner serve it on tostada shells or as part of your Taco Tuesday plans. You may also use it as a filling for burritos or quesadillas, or serve it over rice.

 

.Ingredients:

●Olive oil according to the quantity

 

●1 roughly chopped sweet onion

 

●2 cloves garlic

 

●Chipotle peppers

 

●Dried Oregano

 

●Cumin

 

●Fire-roasted tomatoes

 

●Chicken stock

 

●Salt and Pepper

 

●Shredded cooked chicken

 

●Tomato

 

.

Directions to follow:

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1.Cover the chicken in a large pot filled with water and bring it to a boil. Reduce to a low heat setting and cook for 15 minutes in a slow cooker.

 

2.Remove the chicken from the water and set aside the chicken broth to cool.

 

3.Shred the chicken finely and pull it apart with your fingers after cutting it into 1inch pieces.

 

.

Chipotle Sauce:

.

4.Tomatoes should be peeled, seeds removed, and chopped. Then, in your blender, add the tomatoes.

 

5.In a blender, combine 2 teaspoons of canned chipotle. If you want it spicy, add 3 tablespoons of chipotle.

 

6.In a blender, combine 1 garlic clove, 1 teaspoon oregano, and 1 teaspoon black pepper.

 

7.Then pour in 1 cup of the chicken broth you set aside.

 

8.Blend until completely smooth. Approximately one minute.

 

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Preparation to do:

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9.Use 1 large onion and 2 garlic cloves, sliced

 

10.Add 3 tablespoons of cooking oil, and preheat a large slow cooker over medium-low heat.

 

11.In the same pan, add onions. Cook for about 4 minutes, or until the onion begins to become translucent. Allowing the onion to brown is not a good idea.

 

12.Cook for 2 minutes after adding the sliced garlic.

 

13.Reduce the heat to medium and pour the sauce with the onions and garlic, stirring constantly.

 

14.In a large mixing bowl, combine the shredded chicken and the sauce.

 

15.Cook for 5-6 hours with the lid. The sauce will continue to decrease and coat the chicken and onion throughout this time.

 

16.Season with salt to taste.

 

17.Fill tacos with this filling and it is ready to be served for dinner.

 

.Variations for this Recipe:

This Chicken Tinga not only makes fantastic tacos but also works great as a filler for other recipes and is great for leftovers.

1.The chicken Tinga recipe is to make tostadas. Heat oil in a pan over medium heat. Cook a corn tortilla for 1in oil. Remove the pan from the heat and place it on a paper towel to absorb any excess liquid. And add refried beans, meat, lettuce, pico de gallo, and cheese as a great filling.

 

2.Fill tortillas with shredded Chicken Tinga and cheese. Fill a casserole with tortillas and roll them up. Cover with any leftover chicken or sauce.

 

3.Chicken Tinga, beans, sliced onions, avocado, and cotija cheese are piled on top. Serve with a dollop of sour cream and a squeeze of fresh lime juice on top.

 

4.Combine beans, rice, Chicken Tinga, pico de gallo, sour cream, cheese, and guacamole on a tortilla. Roll it up and enjoy it with some Chicken Tinga. Sauce it over the top and then broil for 3-5 minutes.

 

5.Add chicken tinga, black or pinto beans, sliced avocado, pico de gallo, and sour cream or cotija cheese to white or brown rice or quinoa.

 

Leftover recipes

Here are a few ideas for repurposing leftovers and giving them a tasty makeover!

1.Tinga Chicken Quesadillas– In a medium saucepan, melt the butter. Cook half of a tortilla with chicken tinga and cheese until golden brown on either side with guacamole and sour cream on the side.

 

2.Roll flour tortillas firmly with chicken, cheese, black beans, or corn and place it down on a baking pan. Flip and cook until golden brown on both sides and serve with salsa or sour cream for dipping.

 

3.In a casserole dish, combine leftover chicken, rice, pinto beans, corn, and cheese.

 

Notes:

●To make this chicken tinga, use canned chipotle in adobo sauce. You should be able to find them anywhere in the chile or in the Hispanic section of almost any supermarket.

 

●It can be stored in the refrigerator for up to three days.

 

●Make a double batch and store it in the freezer for those times when you need a quick meal.

 

●Use gluten-free canned chipotles in adobo sauce to make this dish gluten-free.

 

●Leftovers can be stored in the freezer for up to three months.

 

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In order to serve:

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●Corn tortillas should be used

 

●2 sliced avocados

 

●cilantro leaves

 

●red onion, diced

 

●Cotija crumbles

 

●A single lime

 

.

Other options include:

.

●To make Instant Pot Chicken Tinga Tacos, whisk together all of the sauce ingredients. Add around a pound of chicken breasts to the Instant Pot with the sauce. Cook for 20 minutes on high pressure.

 

●For a mild spiciness, use two chipotle peppers. Use only one chipotle pepper for a milder variation. Go for three if you want it to be even heated.

 

●To obtain every ounce of avocado, mashed with added lime juice, salt, and a thin dusting of garlic powder, and spread it on my tortillas before putting the chicken on top.

 

.

.Nutritional facts:

.

●22 kcal calories

 

●38 grams of protein

 

●7 grams of fat

 

●3 grams of saturated fat

 

●98 milligrams of cholesterol

 

●678 milligrams of sodium

 

●662 milligrams of potassium

 

●3 grams of fiber

 

●8 grams of sugar

 

●328 IU of vitamin A

 

●8 milligrams of vitamin C

 

●52 milligrams of calcium

 

●2 milligrams of iron

 

.The nutritional information provided is an estimate based on the specific goods you use and any changes you make to the recipe.

If these figures are critical to you, I propose that you calculate them yourself.

.Frequently Asked Questions

.Is it possible to make chicken tinga with a whole chicken?

.For chicken tinga, a whole chicken can be used.

After the chicken has been cooked, you should remove it and separate the meat from the bones (this will be shredded meat).

Return the chicken to the sauce.

Because a whole chicken can be oily, you may want to decrease the sauce before serving.

.Is tinga chicken spicy?

.Because of the chipotle peppers, chicken tinga can be quite spicy.

By halving the peppers, you can reduce the heat.

.Is tinga chicken keto?

.The carb content of chicken tinga is lower, however, it is not fully carb-free. Tomatoes and onions provide you with carbohydrates.

.What can I do to make this even spicier?

.Add one extra chipotle pepper or maybe more if needed.

.Is it possible to freeze Slow Cooker Chicken Tinga?

.Cooked chicken combinations should be frozen in freezer containers.

Thaw slightly in the refrigerator overnight before using. In a saucepan, heat thoroughly, stirring occasionally;

if required, add broth.

.What is the calorie count of chicken tinga?

.The calories in a 4-ounce portion of chicken will vary depending on the recipe, but this one contains 164 calories.

It’s a great keto-friendly alternative with less than 2 12 net carbohydrates per serving.

.What is the best way to prepare chicken tinga?

.Tacos are a dish that can be made in a variety of ways.

Chicken Buddha bowls are straightforward meals. Through a general recipe search engine, you might be able to locate a chicken buddha bowl recipe.

1.Salads with tacos

 

2.Bowls of Burritos

 

3.Nachos\Quesadillas\Pizza

 

4.Alternatively, serve it over cauliflower rice!

 

.What kind of garnishes should I use?

.Before you let the slow cooker work its magic, you’ll need to spend ten minutes prepping. All that’s left to do now is prepare the toppings for the juicy chicken that’s been cooked until tender.

1.Salsa de Pico De Gallo

 

2.Avocado, diced

 

3.Leaves of cilantro

 

4.Cheese shredded

 

5.Lettuce

 

6.For extra flavors, use cotija cheese, or simply use cheddar or a Mexican blend.

 

7.Guacamole

 

8.Onions, chopped

 

9.Cilantro, chopped

 

10.Salsa de mango

 

Slow Cooked Chicken Tinga

Slow Cooked Chicken Tinga

Chicken Tinga is a full-flavored crowd favorite, made with shredded chicken, sliced onions, and a tomato chipotle sauce.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Course Main Course
Cuisine American
Servings 3
Calories 39 kcal

Equipment

  • 1 Slow Cooker

Ingredients
  

  • 1 Olive oil
  • 1 onion
  • 2 cloves garlic
  • 1 Chipotle peppers
  • 1 Dried Oregano
  • 1 Cumin
  • 1 Fire-roasted tomatoes
  • 1 Chicken stock
  • 1 Salt
  • 1 Shredded cooked chicken
  • 1 Tomato
  • 1 Pepper

Instructions
 

  • Cover the chicken in a large pot filled with water and bring it to a boil. Reduce to a low heat setting and cook for 15 minutes in a slow cooker.
  • Remove the chicken from the water and set aside the chicken broth to cool.
  • Shred the chicken finely and pull it apart with your fingers after cutting it into 1inch pieces.
  • Tomatoes should be peeled, seeds removed, and chopped. Then, in your blender, add the tomatoes.
  • In a blender, combine 2 teaspoons of canned chipotle. If you want it spicy, add 3 tablespoons of chipotle.
  • In a blender, combine 1 garlic clove, 1 teaspoon oregano, and 1 teaspoon black pepper.
  • Then pour in 1 cup of the chicken broth you set aside.
  • Blend until completely smooth. Approximately one minute.
  • Use 1 large onion and 2 garlic cloves, sliced
  • Add 3 tablespoons of cooking oil, and preheat a large slow cooker over medium-low heat.
  • In the same pan, add onions. Cook for about 4 minutes, or until the onion begins to become translucent. Allowing the onion to brown is not a good idea.
  • Cook for 2 minutes after adding the sliced garlic.
  • Reduce the heat to medium and pour the sauce with the onions and garlic, stirring constantly.
  • In a large mixing bowl, combine the shredded chicken and the sauce.
  • Cook for 5-6 hours with the lid. The sauce will continue to decrease and coat the chicken and onion throughout this time.
  • Season with salt to taste.
  • Fill tacos with this filling and it is ready to be served for dinner.

Video

Nutrition

Calories: 39kcalCarbohydrates: 8gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 8mgPotassium: 174mgFiber: 2gSugar: 4gVitamin A: 356IUVitamin C: 9mgCalcium: 26mgIron: 1mg
Keyword Slow Cooked Chicken Tinga
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