Yield: 4
Slow Cooker Chicken Tinga
Prep Time
5 minutes
Cook Time
8 hours
Total Time
8 hours 5 minutes
Ingredients
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 1 28-oz can tomato
- 1 cup chicken broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 6 boneless skinless chicken thighs
- ¼ red onion, sliced
- ¼ cup crumbled Cotija cheese
- ¼ cup fresh cilantro
- 8 corn tortillas
- Salt and pepper, to taste
Instructions
- In the bowl of the slow cooker, combine the onion, garlic, chipotle pepper, diced tomatoes, and chicken broth. Season the mixture with the cumin, oregano, salt, and pepper. Arrange the chicken in the tomato mixture. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Using two forks, shred the chicken.
- Serve immediately on the tortillas topped with the red onion, Cotija cheese, and cilantro. Store in the refrigerator for up to 3 days.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 466Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 214mgSodium: 741mgCarbohydrates: 34gFiber: 6gSugar: 7gProtein: 48g
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