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!
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: 1175IU | Vitamin C: 9.6mg | Calcium: 111mg | Iron: 2.4mg