Slow Cooker Spicy Smoky Chicken Tinga Recipe
Slow cooker smoky and spicy chicken tinga or Mexican pulled chicken is about as versatile as dishes come. You can make tacos, burritos, tostadas or nachos! I like to make a big batch and freeze into family sized portions. Once I have it completely cooked in the slow cooker I pull it or shred it and then I add back to the slow cooker to keep it warm for serving.
Ingredients
- 2 lbs chicken breast boneless skinless
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 2 garlic cloves minced
- 1 onion small, diced
- 1 teaspoon oregano
- 2 tablespoon cilantro chopped
- 1 teaspoon cumin
- 2 bay leaves
- 14 oz tomatoes can, petite diced
- 2 teaspoon cornstarch
Toppings:
- 1 avocado diced
- 1 cup red cabbage chopped
- ½ cup cotija cheese crumbled
- 1 lime cut into wedges
- 8 flour tortillas
Instructions
- Place chicken, and the remaining ingredients except the toppings in the bowl of a slow cooker. Cook on high for 3-4 hours. Stir every hour to combine the flavors.
- After 3 hours check if the chicken will separate easily with a fork and then it is done. When done, transfer the chicken to a cutting board, and shred using two forks.
- Return to the cooker, and mix in with the juices. Serve on four tortillas with avocado, red cabbage, crumbled cotija, and lime wedges.
Nutrition
Calories: 310kcalCarbohydrates: 23gProtein: 29gFat: 10gSaturated Fat: 3gCholesterol: 80mgSodium: 741mgPotassium: 776mgFiber: 3gSugar: 4gVitamin A: 780IUVitamin C: 20.7mgCalcium: 108mgIron: 2.2mg
Tried this recipe?Let us know how it was!
