Slow cooker chicken tinga tacos

Name: Slow cooker chicken tinga tacos
Prep time: 20 min
Cook time: 4 h 5 min
Total time: 4 h 25 min
Cuisine: Mexican, Latin American, American
Ingredients: 1 Tbsp Olive oil; 1 medium Uncooked onion(s) white or yellow, thinly sliced; 5 medium clove(s) Garlic minced; 2 pound(s) Uncooked boneless skinless chicken breast(s); 8 oz No-salt-added canned tomato sauce; 2 Tbsp Canned chipotle peppers in adobo sauce chopped; 1.25 tsp Kosher salt divided; 1 tsp Ground cumin; 0.75 tsp Dried oregano; 0.5 tsp Smoked paprika; 2 leaf/leaves Bay leaf; 0.75 cup(s) Cider vinegar; 1.5 cup(s), sliced Uncooked red onion(s) vertically sliced; 1 medium Avocado sliced; 0.5 cup(s) Cotija cheese crumbled; 0.5 cup(s) Cilantro sprigs (optional); 8 medium Corn tortilla(s)

5 steps

Prep:20minCook:4h 5min

Boneless, skinless chicken breasts slow cook to shreddable tenderness in a spicy, smoky, chipotle-spiked sauce. It’s just enough sauce to coat the shredded chicken so that it’s not swimming in excess liquid. As the chicken cooks in the slow cooker, you’ll make pickled red onions for the tacos. They’re beautifully jewel-like and incredibly easy to prepare.

Updated at: Thu, 17 Aug 2023 08:02:36 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories335.9 kcal (17%)

Total Fat10.1 g (14%)

Carbs27.5 g (11%)

Sugars2.8 g (3%)

Protein31 g (62%)

Sodium483.3 mg (24%)

Fiber3 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 Tbspolive oil

1onion

medium, Uncooked, white or yellow, thinly sliced

5clove Garlic

medium, minced

2 poundboneless skinless chicken breast

Uncooked

8 ozNo-salt-added canned tomato sauce

2 TbspCanned chipotle peppers in adobo sauce

chopped

1 ¼ tspKosher salt

divided

1 tspground cumin

¾ tspdried oregano

½ tspsmoked paprika

2Bay leaf

¾ cupCider vinegar

1 ½ cupred onion

sliced, Uncooked, vertically sliced

1avocado

medium, sliced

½ cupCotija cheese

crumbled

½ cupCilantro sprigs

optional

8Corn tortilla

medium

Instructions

Step 1

Heat the oil in a medium skillet over medium-high heat. Add the white or yellow onion and garlic; sauté until softened and lightly browned, about 5 minutes. Spoon the onion mixture into the bottom of a slow cooker. Top with the chicken.

Step 2

In a medium bowl, stir together the tomato sauce, chipotle, 1 tsp salt, cumin, oregano, paprika, and bay leaves. Pour the mixture over the chicken. Cover and cook on Low until the chicken is tender, 3 to 4 hours.

Step 3

Meanwhile, combine the vinegar and ¾ cup water in a small saucepan; bring to a boil. Add the red onion and return the liquid to a boil. Immediately remove the pan from the heat and let stand until the mixture cools to room temperature. Drain the onions and place in a bowl; stir in the remaining ¼ tsp salt.

Step 4

When the chicken is tender, shred the meat in the slow cooker, stirring it with the sauce to combine. Divide the chicken, pickled onions, avocado, cheese, and cilantro evenly over the tortillas.

Step 5

Serving size: 2 tacos

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