Recipe by angelosmommy
"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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skinless, boneless chicken breast halves
1 (15 ounce) can
1 (7 ounce) can
chipotle chile peppers in adobo sauce, chopped and seeded
fresh jalapeno peppers, seeded and chopped
red pepper flakes
3/4 (1 pound)
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 and it was plenty spicy! In serving, I used flat corn tostada shells and layered the following: lettuce, chicken mixture, monterrey jack cheese, avacado slices, chopped tomato, cilantro cream (Which cut the spice - used allrecipes "Amy's cilantro cream sauce"), & few leaves of cilantro for garnish!!! This is now a favorite in our house! Great recipe, thanks for sharing!
Tasty after the burning sensation subsides... Followed it without any modifications. Not sure if I'll make this again.
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 half, but I definitely should have used the whole can--with all of the tomato sauce, it actually came out pretty mild. 2-3 hours on low was just the right amount of time to cook the chicken. I skipped the chorizo and just made this until step 2 and returned the shredded chicken to the slow cooker for about another 40 minutes. This was fantastic as tacos on soft corn tortillas with chopped onion and fresh cilantro! Made great lunch leftovers for the next day, too!
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 chiles. I used both pork and beef chorizo. ake sure to drain well after browning it. I layered paper towels on an oven pan and let all the grease soak into the paper. moved it around with a spatula. it came out fantastic! Don't forget some avocado too!
Amazingly delish! Very authentic tasting and the perfect spiciness.
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 cream). Were it not for the toppings, this might have been a little too spicy for us (& we love hot & spicy) but the toppings helped cool the heat plus the cherry tomatoes added a touch of sweetness that paired well with the spicy heat.
My only complaints are: 1) chorizo is VERY greasy, even when well-drained, but that's just how chorizo is so it wouldn't be fair to take away a star just for that. Next time, I'll halve the amount of chorizo, just for my personal health preferences. 2) I'm not a fan of having to use a skillet pan when prepping a slow cooker meal, esp. when the recipe adds this extra step midway through the cooking time. The beauty of crockpot cooking is being able to just throw everything in and have it ready by dinnertime, so to make this easier, I put everything in the crockpot except the chorizo and onion (& used frozen chicken breasts directly from the freezer) and let it cook during the day. Right before dinner, while crisping up the tostada shells in the oven, I cooked the chorizo and onions in my skillet and stirred it into the chicken mixture right before serving. I also cheated by using dried minced onions since I didn't feel like chopping up an onion. Faster and easier to make this way & every bit as tasty!
DELICIOUS! I did make a slight alteration since I was afraid of the heat - I omitted the red pepper flakes and only used 1 jalapeño - and the heat is definitely manageable. Next time I will use 2 jalapeños and I think it will be perfect for my taste buds. This recipe is pretty average until you add the chorizo and then, BAZINGA!, flavor overload.
I served it between stacked tostadas, layered with "mexican mix" shredded cheese, chopped tomato, sliced avocado, and lite sour cream. An amazingly delicious dinner. Thanks for the great recipe!
Loved this recipe! I omitted the jalapeño and red pepper flakes. I only used 3 chipotle peppers in adobo sauce (seeded) and 3 boneless, skinless chicken breast only because my husband and son don't like things as spicy as I do. I also added 1/4 cup chicken broth. I served it with a tostada with homemade refried beans smeared over it and chopped green leaf lettuce and tomatoes for garnish. I also included a side of avocado slices. My husband put shredded Mexican cheese on his as well. He loved it so much he ate 3!
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Chicken Tinga
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 73
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