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)
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!
Tasty after the burning sensation subsides... Followed it without any modifications. Not sure if I'll make this again.
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!
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!
Amazingly delish! Very authentic tasting and the perfect spiciness.
Very good and easy! Thought it would be very spicy, but even with the jalapenos and the adobo it was not. Used as quesadilla filling and it was delicious with avocado and cilantro sour cream. Also as soft taco filling. Used leftovers as chili base with black beans and corn. Served with rice, cheese, chips and other toppings. It was GREAT!! Will definitely make again.
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!
ACK. SO SPICY. Even without the jalepenos and the chili flakes! I think with 1/3 of the chilis in adobo, this would have been really good. As I made it, it was so spicy as to be practically inedible without a lot of sour cream and cheese.
* 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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