Hola everybody! You all know that Mexican food is among my favorite cuisines because it’s so flavorful and easy to make. Today’s pick: slow cooker smoky chicken tinga. It’s similar to “pulled chicken, but ” a la Mexican style. Read on!
This dish is EXTREMELY versatile. For instance, you can use it to make tacos, tostadas, or even nachos! Burritos anybody? See what I mean? Whenever I prepare slow cooker smoky chicken tinga I always make a big batch order have extra to freeze. Then it’s like an instant meal on a busy weeknight, BONUS!!
Apart from its overall deliciousness, slow cooker smoky chicken tinga has even more advantages. First of all, OMG does it ever make the house smell so good! Second, it is also very healthy.
In addition, the herbs, and spices create a rich and phenomenal flavor profile. I use bay leaves, and oregano because they both provide a deep and delicious earthy taste that really complement the other ingredients superbly. In addition I like to season the chicken with smoked paprika, and cumin of course.
And what about all the toppings? Well, it’s up to you, but I like avocado, cotija cheese, and red cabbage because they create such a beautiful color contrast.
Without a doubt, this is a recipe you can use for so many purposes. And that is a HUGE plus in my book.
Finally, make sure you share this recipe with your friends and family because EVERYONE needs an easy weeknight meal in their life.
Spicy Smoky Chicken Tinga
- 1 avocado diced
- 1 cup red cabbage chopped
- 1/2 cup cotija cheese crumbled
- 1 lime cut into wedges
- 8 flour tortillas
Place chicken, and the remaining ingredients excepting the toppings in the bowl of a slow cooker. Cook on low for 3-4 hours or until the chicken is not pink in the center.
When the chicken is done, transfer to a cutting board, and shred using two forks.
Return to the cooker, and mix in with the juices.