Slow-Cooker Chicken Tinga
Super tender chicken that shreds so easily. The flavour is delicious and smoky from the chipotle paste.
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.