For those of you that have never heard of “Chicken Tinga” before, Chicken Tinga is an authentic Mexican dish that has a smokey, spicy flavor from one of its signature ingredients, chipotle peppers. Typically, you boil the chicken, shred it and then simmer it in a sauce on the stovetop. But, to make life just a little more easier, I tossed all of the ingredients in the Crockpot! #ilovecrockpots
This is a perfect meal to make a buffet and let everyone serve themselves and the leftovers are fantastic! We threw them on top of tostadas the next day for lunch and even topped our salads for dinner, too (because it was just for the two of us we had tons of leftovers!)
Ingredients (serves 6-8):
- 4 Boneless, Skinless Chicken Breasts
- 1 large white onion, sliced thinly
- salt and pepper, to taste
- 2 Chilpotle Peppers in Adobo Sauce, chopped finely + 1 tbsp. of Adobo Sauce (we use San Marcos brand)
- 1 cup of Chicken Broth
- 1 cup Crushed Tomatoes (from a storebought can or jar)
- 2 tbsp. fresh lime juice
- 1/2 tsp. cumin
- 2 cloves of garlic, minced
- 8-12 Flour or Corn Tortillas
- 4 radishes, thinly sliced
- Cotija Cheese, grated
- Fresh Cilantro, for garnish
- 1 lime, sliced into wedges
1. Place sliced onion in the bottom of the crockpot. Rinse and pat dry chicken breasts. Season both sides of chicken with salt and pepper. Place them on top of the sliced onions in the crockpot.
2. In a bowl, combine chicken broth, crushed tomatoes, the chopped chilpolte peppers and 1 tbsp. of the adobo sauce from the can, the lime juice, cumin, and the minced garlic. Stir to combine well. Pour over the chicken in the crockpot. Cover and cook on high for 4-6 hours, or on low for 8-10.
3. When cooking time is complete, using tongs remove the chicken breasts from the crockpot and onto a cutting board. Now, using two forks shred the chicken. Place chicken back into the crockpot with the sauce– it is ready to serve now!
4. You can serve your chicken however you’d like (tacos, over a salad, make a tostada, make a burrito bowl, the possibilities are endless); however, we made tacos this way: Fill tortilla with chicken tinga. Top with sliced radishes, grated cotija cheese, fresh cilantro, and a lime wedge to squeeze over! Serve and enjoy!