Chicken Tinga Crockpot

This is an authentic Mexican favorite! Shredded chicken and onions simmered in a chipotle tomatillo sauce served on crunchy tostadas. Leave this simmering away all day in the slow cooker for an amazing but simple dinner.

chicken, tomatoes, tomatillos, onions, garlic, chipotle peppers

8 hours on low and tinga is ready

take the chicken out of he sauce and break up the chicken with two forks

sweet, tangy, and slightly spicy chicken tinga

Chicken Tinga Crockpot

Author: Slow Cooker Gourmet

Recipe type: Chicken

Cuisine: Mexican

Prep time: 10 mins

Cook time: 8 hours

Total time: 8 hours 10 mins

Serves: 8-10

Ingredients

2 pounds boneless skinless chicken (I used a combo of breast and thighs)
28 oz can whole peeled tomatoes
1 cup tomatillo (green) salsa
2 tablespoons adobo sauce (from a can of chipotle peppers)
¼ - ½ cup sliced onions (depending on preference)
2-3 cloved minced garlic
1 bay leaf
salt and pepper to taste
1 package Tostada shells
15oz can refried beans, optional
Store bought guacamole (or homemade), optional
Sour cream and cheese for topping, optional

Instructions

Place chicken, tomatoes, salsa, adobo sauce, onion, garlic and bay leaf in slow cooker
Stir a bit to combine
Cover and cook on low for 6-8 hours or high for 3-4
Remove bay leaf and use two forks to shred chicken and break up tomatoes
Taste and add salt and pepper as desired
Serve on tostada shells with desired toppings