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.

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

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Crockpot Chicken Tinga

Crockpot Chicken Tinga is a shredded chicken with a spicy sauce. This tinga recipe will fill you up and feed a crowd. It's easy, delicious and healthy!

Prep Time10 mins

Cook Time8 hrs

Total Time8 hrs 10 mins

Course: Main Course

Cuisine: American

Keyword: Crockpot Chicken Tinga

Servings: 6 people

Calories: 362kcal

Ingredients

• 58 oz roasted diced tomatoes drained (4 14.5-oz cans)
• 3-4 chipotle peppers (in adobe sauce)
• ½ yellow onion chopped (about 1 cup)
• 8 cloves 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

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

Video

Notes

Adapted from The Oregonian's FOODday

Nutrition

Calories: 362kcal | Carbohydrates: 22g | Protein: 51g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 145mg | Sodium: 691mg | Potassium: 868mg | Fiber: 3g | Sugar: 12g | Vitamin A: 23.5% | Vitamin C: 11.6% | Calcium: 11.1% | Iron: 13.6%

Food photography and styling courtesy of My Name is Snickerdoodle.