Crockpot Chicken Tinga

We love crockpot meals around here.  They make putting dinner together so easy!  This Crockpot Chicken Tinga will be a family favorite for sure.

Normally, we make this with Pork, but in an effort to lighten things up I used Chicken. This recipe makes a large quantity, so you can make it to feed a crowd, have leftovers or freeze the remaining for another dinner another night.

Let’s start, shall we?

First, we make the sauce. Using a food processor, add 4 (14.5 oz) cans of roasted diced tomatoes (drained) and 3-4 chipotle peppers (in adobe sauce). You can find these ingredients in most grocery stores.

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Continue adding to the food processor…1/2 of a yellow onion (chopped),  8 cloves of garlic (yes! EIGHT!), 1 tsp. dried oregano, 1/2 tsp. cinnamon, 1/8 tsp. cloves and 2 Tbsp. brown sugar.

Blend well.

Add 3 pounds of boneless, skinless chicken breasts to your crockpot. Season with salt and pepper and and pour sauce over chicken.

Cook for 8 hours on low or 4 hours on high.

Just before serving, mix in 2 Tbsp. chopped cilantro. Serve over rice or with tortillas. Top with sour cream and diced avocados.

Chicken Tinga is healthy, tasty and a little spicy. Our whole family loves it and I hope yours does too!

If you like crockpot meals, you’ll like these too:

• Crockpot Freezer Meals
• Slow Cooker Honey Garlic Chicken
• Slow Cooker Tex Mex Chicken

Here’s the recipe:

Chicken Tinga

Crockpot Chicken Tinga

 

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Ingredients

• 4 (14.5 oz) cans of roasted diced tomatoes, drained
• 3-4 chipotle peppers (in adobe sauce)
• ½ of a yellow onion, chopped (about 1 cup)
• 8 cloves of garlic
• 1 tsp. dried oregano
• ½ tsp. cinnamon
• ⅛ tsp. cloves
• 2 Tbsp. brown sugar
• 3 lbs. boneless, skinless chicken breast or pork shoulder
• salt and pepper
• 2 Tbsp. chopped cilantro

Instructions

1. Place chicken breasts in crockpot.
2. Season with salt and pepper.
3. Using a food processor, blend tomatoes, chipotle peppers, onion, garlic, oregano, cinnamon, cloves and brown sugar.
4. Pour sauce over chicken.
5. Cook on high for 8 hours or low for 4 hours.
6. Before serving, add chopped cilantro.
7. Serve over hot rice or with warm tortillas.
8. Top with avocado and/or sour cream.

Notes

Adapted from The Oregonian's FOODday

3.5.3226

Food photography and styling courtesy of My Name is Snickerdoodle.