"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." — angelosmommy
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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)
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.
So good! Followed the recipe did not make any changes, will definitely make this again.
Excellent! Left out the jalapeño and red pepper flakes for the kids sake. (next time we will add it to get the full kick) Thanks for a new slow cooker recipe, this will become a regular for us!
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!
great for tostadas! Used about 1/3 of the chipotle peppers, left out jalapenos, chili powder, red pepper flakes and chorizo and it became a kid friendly version! A little less fat by leaving out chorizo if you're going for healthier! I always made this over the stove and never thought about putting it in a slow cooker! Amazing! Thanks for the idea! Time saver deluxe!
Very flavorful - just be warned that the canned chilies with adobo sauce sold in supermarkets packs quite a kick. It's delicious but VERY spicy. Maybe consider not putting in the jalapeno.
* 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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