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Home » Recipes

Slow-Cooker Chicken Tinga

Published: Apr 13, 2022 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Slow-Cooker Chicken Tinga, Slow-Cooker Chicken Tinga
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This slow-cooker chicken tinga recipe is one of my own, having tried and read a few different recipes online.   It can easily be made on the hob, but I decided to use my slow-cooker so that I could leave it and go and do other things in the house.   It's a perfect recipe to make if you're working from home too - put it on at lunchtime and it's ready for your dinner in the evening.   The ingredient list is pretty short and prep is minimal...and then 4 hours later, it's ready! 

The chicken turns out super tender and shreds so easily.   The flavour is delicious and smoky from the chipotle paste.

Tips

  • Also enjoy this slow-cooker chicken tinga in quesadillas, on nachos, chips or as a pizza topping…yum!
  • The recipe is easily adapted if you’re cooking for less or more people.
  • It freezes well…if you’ve got any leftovers.

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Slow-Cooker Chicken Tinga, Slow-Cooker Chicken Tinga

Ingredients

  • 400g tin chopped tomatoes
  • 1 medium onion (approx. 120 to 150g), finely chopped
  • 1 chicken stock pot, or cube, crumbled
  • 15g dark brown sugar 
  • 2 tsp chipotle paste
  • 1 bay leaf
  • 500g skinless boneless chicken thighs and/or breasts
To serve (optional):
  • flour or corn tortilla wraps, or taco shells
  • sour cream (I use reduced fat)
  • 100g feta cheese, crumbled
  • sliced avocado
  • chopped coriander, to garnish

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Instructions

  1. Add the chopped tomatoes, onion, stock pot (or crumbled cube), sugar, chipotle paste and bay leaf. Stir well to combine. Add the chicken and stir to evenly coat.
  2. Put the lid on the slow cooker and cook on low for 4 hours, until the chicken is fully cooked. Remove the chicken to a bowl and shred it using 2 forks. Put the chicken back into the slow cooker and stir it into the sauce.
  3. Enjoy in wraps or taco shells, with your choice of toppings (see Tips).
Slow-Cooker Chicken Tinga, Slow-Cooker Chicken Tinga

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Slow-Cooker Chicken Tinga, Slow-Cooker Chicken Tinga

Slow-Cooker Chicken Tinga

Deborah
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 4 hrs
Course Main, Main Course
Cuisine Mexican
Servings 4 people

Ingredients
  

  • 400g tin chopped tomatoes
  • 1 medium onion (approx. 120 to 150g), finely chopped
  • 1 chicken stock pot or cube, crumbled
  • 15g dark brown sugar
  • 2 tsp chipotle paste
  • 1 bay leaf
  • 500g skinless boneless chicken thighs and/or breasts

To serve (optional):

  • flour or corn tortilla wraps or taco shells
  • sour cream (I use reduced fat)
  • 100g feta cheese crumbled
  • sliced avocado
  • lightly salted tortilla crisps slightly crushed
  • chopped coriander to garnish

Instructions
 

  • Add the chopped tomatoes, onion, stock pot (or crumbled cube), sugar, chipotle paste and bay leaf. Stir well to combine. Add the chicken and stir to evenly coat.
  • Put the lid on the slow cooker and cook on low for 4 hours, until the chicken is fully cooked. Remove the chicken to a bowl and shred it using 2 forks. Put the chicken back into the slow cooker and stir it into the sauce.
  • Enjoy in wraps or taco shells, with your choice of toppings (see Notes).

Notes

  • Enjoy this slow-cooker chicken tinga in quesadillas, on nachos, chips or as a pizza topping…delicious!
  • The recipe is easily adapted if you’re cooking for less or more people.
  • It freezes well…if you’ve got any leftovers.

 

You might also like to try:
  • chicken and turkey dishes
  • Mexican dishes
Keyword chicken breasts, chicken thighs, chipotle, smoky, taco shells, tortilla wraps
« Chicken Chimichangas
Chicken Fajitas »

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About

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

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