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Slow Cooker Chicken Tinga

Slow Cooker Chicken Tinga

  • Prep

    15 m
  • Cook

    2 h 45 m
  • Ready In

    3 h
angelosmommy

angelosmommy

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

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  • Calories:
  • 131 kcal
  • 7%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 3.9g
  • 1%
  • Protein:
  • 10.2 g
  • 20%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 418 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  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.
  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.
  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.
  4. Cook on Low for 45 minutes to 1 hour.
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Reviews

Holly Kate
10

Holly Kate

7/8/2013

Great recipe! I was worried that the full can of chiles in adobo would be too spicy (and I love spicy food, but recall having once ruined a recipe from using too many of them) so I only used half, but I definitely should have used the whole can--with all of the tomato sauce, it actually came out pretty mild. 2-3 hours on low was just the right amount of time to cook the chicken. I skipped the chorizo and just made this until step 2 and returned the shredded chicken to the slow cooker for about another 40 minutes. This was fantastic as tacos on soft corn tortillas with chopped onion and fresh cilantro! Made great lunch leftovers for the next day, too!

gracebew_u
9

gracebew_u

8/7/2013

This was awesome! My husband, who has been spoiled by California authentic mexican food, said it was restaurant worthy! I omitted the red pepper flakes and left in the adobe seeds and sauce and it was plenty spicy! In serving, I used flat corn tostada shells and layered the following: lettuce, chicken mixture, monterrey jack cheese, avacado slices, chopped tomato, cilantro cream (Which cut the spice - used allrecipes "Amy's cilantro cream sauce"), & few leaves of cilantro for garnish!!! This is now a favorite in our house! Great recipe, thanks for sharing!

hockeyfan
7

hockeyfan

5/10/2013

chicken plus all the pepper and tomato made this a must try for me. so easy to do. Cooked mine for 4 hours on high and then added the chorizo. I also added a can of corn and also green chiles. I used both pork and beef chorizo. ake sure to drain well after browning it. I layered paper towels on an oven pan and let all the grease soak into the paper. moved it around with a spatula. it came out fantastic! Don't forget some avocado too!

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