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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 94.5
  • Total Fat: 1.0 g
  • Cholesterol: 34.5 mg
  • Sodium: 76.8 mg
  • Total Carbs: 3.1 g
  • Dietary Fiber: 0.7 g
  • Protein: 14.5 g

View full nutritional breakdown of Slow cooker chicken tinga calories by ingredient
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Slow cooker chicken tinga

Submitted by: MANIC_GEISHA

Introduction

Mildly spicy and full of flavour. Incredibly easy to prepare! The whole family loves it. It made enough for a family of four to eat for two dinners and there was still a bit left over to make tortilla soup. The adults had it on salad dressed with lime juice and salsa, the kids had it in tortillas. Mildly spicy and full of flavour. Incredibly easy to prepare! The whole family loves it. It made enough for a family of four to eat for two dinners and there was still a bit left over to make tortilla soup. The adults had it on salad dressed with lime juice and salsa, the kids had it in tortillas.
Number of Servings: 12

Ingredients

    6 boneless skinless chicken breasts (about 1 1/4 lbs)
    3 medium onions, sliced thinly
    2 chipotle peppers in adobo sauce, or to taste
    2-3 cinnamon sticks about 2 1/2 inches in length
    1 14 0z can petite diced garlic and olive oil tomatoes (or fire roasted)
    1/2 cup chicken stock, home prepared


Directions

Place all ingredients in slow cooker on high for 3-4 hours. Shred chicken with two forks. Remove cinnamon sticks.

Alternately, cook on low for 7-8 hours. Using frozen chicken breasts prevents over cooking if your slow cooker doesn't switch to warm on it's own.

To make leftover Tortilla soup, boil leftovers with desired amount of chicken stock. Add frozen corn, and black beans. Season with additional adobo sauce or chili powder.

Serving Size: 12 1/2 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user MANIC_GEISHA.






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