- 400 g (14.1 oz) tin chopped tomatoes
- 1 medium onion (approx. 120 to 150g), finely chopped
- 1 chicken stock pot or cube, crumbled
- 15 g (0.5 oz) dark brown sugar
- 2 tsp chipotle paste
- 1 bay leaf
- 500 g (1.1 lb) skinless boneless chicken thighs and/or breasts
To serve (optional):
- flour or corn tortilla wraps or taco shells
- sour cream (I use reduced fat)
- 100 g (3.5 oz) feta cheese crumbled
- sliced avocado
- chopped coriander to garnish
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).
- 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.
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Calories: 260kcal | Carbohydrates: 11g | Protein: 29g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 141mg | Sodium: 780mg | Potassium: 558mg | Fiber: 1g | Sugar: 7g | Vitamin A: 255IU | Vitamin C: 11mg | Calcium: 177mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
KEYWORDS chicken breasts, chicken thighs, chipotle, slow cooker, smoky, taco shells, tortilla wraps