Description
Let the crockpot do most of the work for you when you make this delicious, savory slow-cooker chicken tinga. It can be enjoyed as is, or adapted with your favorite Mexican-inspired toppings.
Ingredients
- 8 ounces fresh chorizo
- 1-1/2 pounds boneless, skinless chicken thighs
- 1 large onion, cut into wedges
- 1 can (14-1/2 ounces) fire-roasted diced tomatoes
- 1/2 cup chicken broth
- 3 tablespoons minced chipotle peppers in adobo sauce
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 16 corn tortillas (6 inches), warmed
- optional: shredded lettuce and pico de gallo
Directions
- In a small skillet, fully cook chorizo over medium heat, breaking meat into crumbles, 6-8 minutes; drain. Transfer to a 3- or 4-qt. slow cooker. Add next 9 ingredients; stir to combine. Cook, covered, on low 4-5 hours or until chicken is tender.
- Remove chicken; cool slightly. Shred with 2 forks. Remove and discard onions; strain cooking juices and skim off fat. Return cooking juices and chicken to slow cooker; heat through. Serve chicken in corn tortillas. If desired, top with shredded lettuce and pico de gallo.
