Slow Cooker Chicken Tinga

Slow Cooker Chicken Tinga

23
angelosmommy 2

"A spicy chicken and chile dish. A good friend of mine from Guadalajara who works hard to make this on the stove inspired me to make my own version in the slow cooker. Serve on tostada shells and garnish with chopped cilantro and onions."
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Ingredients

3 h servings 131 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 131 kcal
  • 7%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 3.9g
  • 1%
  • Protein:
  • 10.2 g
  • 20%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 418 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Mix chicken, onion, tomato sauce, chipotle chile peppers in adobo sauce, jalapeno peppers, garlic, oregano, cumin, chili powder, and red pepper flakes in a slow cooker.
  2. Cook on Low until chicken is no longer pink in the center, 2 to 3 hours. Remove chicken from slow cooker and shred using 2 forks; return to the slow cooker.
  3. Heat a large skillet over medium-high heat. Cook and stir chorizo sausage in the hot skillet until browned and crumbly, 5 to 10 minutes; drain and discard grease. Stir chorizo into chicken mixture.
  4. Cook on Low for 45 minutes to 1 hour.

Footnotes

  • Cook's Note:
  • Cooking times are approximate. My large slow cooker cooks very fast and the chicken only takes 2 hours. Your cooking time may vary.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews

23
  1. 31 Ratings

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Most helpful positive review

This was awesome! My husband, who has been spoiled by California authentic mexican food, said it was restaurant worthy! I omitted the red pepper flakes and left in the adobe seeds and sauce an...

Most helpful critical review

Tasty after the burning sensation subsides... Followed it without any modifications. Not sure if I'll make this again.

This was awesome! My husband, who has been spoiled by California authentic mexican food, said it was restaurant worthy! I omitted the red pepper flakes and left in the adobe seeds and sauce an...

Great recipe! I was worried that the full can of chiles in adobo would be too spicy (and I love spicy food, but recall having once ruined a recipe from using too many of them) so I only used hal...

chicken plus all the pepper and tomato made this a must try for me. so easy to do. Cooked mine for 4 hours on high and then added the chorizo. I also added a can of corn and also green chile...

Amazingly delish! Very authentic tasting and the perfect spiciness.

FABULOUS! Will definitely make again.

DELICIOUS! I did make a slight alteration since I was afraid of the heat - I omitted the red pepper flakes and only used 1 jalapeƱo - and the heat is definitely manageable. Next time I will us...

So good, recipe is perfect. Not difficult to make at all. 5 stars all the way. :)

This was a nice change for our standard Taco Tuesday dinner night. Topped with lettuce, chopped cherry tomatoes, shredded cheese, cilantro, guacamole, and plain Greek yogurt (instead of sour cre...

Wow! this is delicious!!! Finally found a chicken taco filling my family all agree on. The only change I made was not using jalapenos, red pepper flakes & I only used a half can of chipotle pepp...