Slow Cooker Chicken Tinga

I’ve been searching for a really good Mexican shredded a chicken recipe for a long time now – you know that deliciously tender and moist shredded chicken you find in Mexican restaurants. I had yet to find one when I was faced with a huge chicken breast and two chicken thighs we had taken out for dinner, but were still frozen solid. I’ve been cooking various Mexican dishes for a long time (and eating them even longer), so I knew what flavors went into most basic recipes. I decided to take a chance and just combine a few things I thought would work. Let’s just say it turned out to be the juiciest, most flavorful shredded chicken I’ve ever had. I will definitely make this again and again. It’s great in burritos, tacos, on top of rice, or anything else you’d use shredded chicken for.

Slow Cooker Chicken Tinga

(See note below) Frozen or thawed boneless, skinless chicken (whatever combination of pieces you want. I recommend breasts and thighs for a mixture of flavor, fat, and texture). Use anywhere from 1-3lbs of chicken, depending on desired yield. Broth is strained and can be reserved for other things like soup.

1 tablespoon olive oil

1 onion, chopped

1 bell pepper, chopped

1 tablespoon minced garlic

1 teaspoon ground cumin

1-2 tablespoons chili powder, to taste

1 15oz. Can tomato sauce

1 4oz. Can chopped green chilies

3 chicken bouillon cubes or 3 teaspoons chicken base

Sauté onion, pepper, and garlic in olive oil until softened and translucent. Place chicken pieces on top of onion and pepper. In a bowl, combine remaining ingredients, crumbling bouillon cubes into mixture. Pour over chicken and cover. Cook on high for 3-4 hours. Shred chicken in slow cooker. Use a slotted spoon to remove shredded chicken from broth. Broth may be saved for another use or poured over burritos for a wet burrito (which was scrumptious).

NOTE: This recipe makes quite a bit of broth, so you have some flexibility in the amount of chicken you use. I used about a pound and a half of frozen chicken, but could have used up to three pounds. You may want to add a little extra cumin and chili powder if you use more chicken.

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