Slow cooker chicken tinga
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
6 boneless skinless chicken breasts (about 1 1/4 lbs)3 medium onions, sliced thinly2 chipotle peppers in adobo sauce, or to taste2-3 cinnamon sticks about 2 1/2 inches in length1 14 0z can petite diced garlic and olive oil tomatoes (or fire roasted)1/2 cup chicken stock, home prepared
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.
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.
Nutritional Info 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
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