Slow Cooker Chicken Tinga

A spicy chicken and chile dish. A good friend of mine from Guadalajara who works hard to make this on the stove inspired me to make my own version in the slow cooker. Serve on tostada shells and garnish with chopped cilantro and onions.

• Preparation Time: 15 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 15 mins
• Calories: 131 Calories

Ingredients

• 1 onion, chopped
• 4 skinless, boneless chicken breast halves
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 (15 ounce) can tomato sauce
• 1 teaspoon chili powder
• ¼ teaspoon red pepper flakes
• 1 teaspoon ground oregano
• 2 fresh jalapeno peppers, seeded and chopped
• 1 (7 ounce) can chipotle chile peppers in adobo sauce, chopped and seeded
• ¾ (1 pound) chorizo sausage

Recipe Instructions

Step 1

Mix chicken, onion, tomato sauce, chipotle chile peppers in adobo sauce, jalapeno peppers, garlic, oregano, cumin, chili powder, and red pepper flakes in a slow cooker.

Step 2

Cook on Low until chicken is no longer pink in the center, 2 to 3 hours. Remove chicken from slow cooker and shred using 2 forks; return to the slow cooker.

Step 3

Heat a large skillet over medium-high heat. Cook and stir chorizo sausage in the hot skillet until browned and crumbly, 5 to 10 minutes; drain and discard grease. Stir chorizo into chicken mixture.

Step 4

Cook on Low for 45 minutes to 1 hour.