Slow Cooker Chicken Tinga Recipe

2 lbs. boneless skinless chicken breasts

2 chipotle peppers in adobo, minced ((these are found in a can in the Mexican section of the store))

1 tsp. salt

¼ tsp. black pepper

1 tsp. dried leaf oregano ((not ground) Use Mexican oregano if you have it.)

2 garlic cloves (minced)

14.5 oz. can fire-roasted tomatoes

1 sweet yellow onion (sliced (see photos, I don't do these very long, I cut the sliced onions in half again))

Place the chicken breasts into the slow cooker.
Spread over the chopped chipotle pepper in adobo over the chicken.
Sprinkle over the salt, pepper, oregano and garlic.
Pour over the fire-roasted tomatoes.
Add the sliced onions.
Place the lid on the slow cooker.
Cook on HIGH For 4 hours or on LOW for 6-8 hours.
When the cooking time is done, shred the chicken. Do this by taking two forks and pulling the meat. You can do this right in the slow cooker.
Serve and enjoy!

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍗Chicken Dish

Cuisine🇲🇽Mexican

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 4h