Best 3 Slow Cooker Chicken Tinga Recipes
Slow cooker chicken tinga is a flavorful and versatile Mexican dish that can be enjoyed in many different ways. Made with tender chicken, a rich tomato-based sauce, and a variety of spices, this dish is sure to please the whole family. Whether you serve it as a taco filling, over rice, or with a side of tortillas and salsa, slow cooker chicken tinga is a delicious and easy meal that is perfect for any occasion.
Check out the recipes below so you can choose the best recipe for yourself!
SLOW COOKER CHICKEN TINGA
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.
Provided by angelosmommy
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 3h
Yield 18
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
- Cook on Low for 45 minutes to 1 hour.
Nutrition Facts : Calories 130.7 calories, Carbohydrate 3.9 g, Cholesterol 30.2 mg, Fat 8.1 g, Fiber 1 g, Protein 10.2 g, SaturatedFat 2.9 g, Sodium 418.4 mg, Sugar 1.5 g
SLOW COOKER CHICKEN TINGA TACOS
Chicken stewed in a spicy tomato sauce is easy to make and delicious for tacos or tostadas.
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 10h20m
Yield 10
Number Of Ingredients 13
Steps:
- Pat chicken dry using paper towels. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add half of the chicken to skillet and cook until lightly brown on one side, 3 to 4 minutes. Transfer chicken to 6-quart slow cooker. Repeat with remaining chicken. Add 2 tablespoons oil and onions to skillet and cook for 3 to 4 minutes or until onions begin to soften.
- Add to slow cooker with tomatoes, chipotles, garlic and chicken broth. Mix well. Cook for 3 to 4 hours on HIGH or 4 to 6 hours on LOW. The Tinga Chicken is ready when the chicken is tender and can be easily pulled apart. Shred chicken pieces using two forks. Serve Tinga with warm tortillas or crisp tostadas and arrange toppings in small bowls. Top as desired.
Nutrition Facts : Calories 258.6 calories, Carbohydrate 14.4 g, Cholesterol 60.3 mg, Fat 11.7 g, Fiber 3.6 g, Protein 24.6 g, SaturatedFat 2.1 g, Sodium 221.3 mg, Sugar 3.4 g
SLOW-COOKER CHICKEN TINGA
I first fell in love with this traditional Mexican dish at a taco stand inside a gas station. This is how I now make it at home. My version has a nice zing without being overly spicy.-Ramona Parris, Canton, Georgia
Provided by Taste of Home
Categories Dinner
Time 4h25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- 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 until chicken is tender, 4-5 hours., Remove chicken; cool slightly. Shred with 2 forks. Remove and discard onions; strain cooking juices and skim 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., Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
Nutrition Facts : Calories 363 calories, Fat 16g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 800mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 4g fiber), Protein 25g protein.
Tips:
- Use bone-in, skin-on chicken thighs for the most flavor. Bone-in, skin-on chicken thighs are more flavorful than boneless, skinless chicken breasts. The bones and skin help to keep the chicken moist and juicy during cooking.
- Sear the chicken before cooking it in the slow cooker. Searing the chicken helps to brown it and develop its flavor. You can sear the chicken in a skillet over medium heat for 2-3 minutes per side, or you can use the sauté function on your slow cooker.
- Add plenty of spices and seasonings to the chicken. Mexican food is known for its bold flavors, so don't be afraid to add plenty of spices and seasonings to the chicken. Some good options include chili powder, cumin, paprika, garlic powder, onion powder, and oregano.
- Use a variety of vegetables in the chicken tinga. Vegetables add flavor, texture, and nutrients to the chicken tinga. Some good options include tomatoes, onions, peppers, corn, and zucchini.
- Cook the chicken tinga on low for 6-8 hours, or on high for 3-4 hours. The chicken tinga is done cooking when the chicken is tender and falls off the bone easily.
Conclusion:
Chicken tinga is a delicious and versatile Mexican dish that can be served in a variety of ways. It can be served as a main course with rice and beans, or it can be used as a filling for tacos, burritos, or enchiladas. Chicken tinga is also a great option for meal prepping, as it can be made ahead of time and reheated when you're ready to serve.
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