Chicken stewed in a spicy tomato sauce is easy to make and delicious for tacos or tostadas.
Preparation Time
20 mins
Cooking Time
10 hr
Total Time
10 hr 20 mins
Calories
259 Calories
Recipe Instructions
Step 1
Pat chicken dry using paper towels. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add half of the chicken to skillet and cook until lightly brown on one side, 3 to 4 minutes. Transfer chicken to 6-quart slow cooker. Repeat with remaining chicken. Add 2 tablespoons oil and onions to skillet and cook for 3 to 4 minutes or until onions begin to soften.
Step 2
Add to slow cooker with tomatoes, chipotles, garlic and chicken broth. Mix well. Cook for 3 to 4 hours on HIGH or 4 to 6 hours on LOW. The Tinga Chicken is ready when the chicken is tender and can be easily pulled apart. Shred chicken pieces using two forks. Serve Tinga with warm tortillas or crisp tostadas and arrange toppings in small bowls. Top as desired.
Ingredients
1 ¼ cups chicken broth
shredded lettuce
¼ cup Mazola® Corn Oil
2 ½ pounds boneless, skinless chicken breasts, cut into 2- to 3-inch pieces
3 cups roughly chopped onion
5 plum tomatoes, cored and chopped
2 teaspoons Spice Islands® Minced Garlic
Warm corn or flour tortillas or crisp 6-inch tostadas
