Slow Cooker Chicken Tinga
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
Chicken Breast (raw), 48 ounces Whole Peeled Tomatoes (1 28-oz. can)Crushed Tomatoes (1 28-oz. can), 794 gram(s) Tomato, 3 medium choppedOld El Paso Taco Seasoning, 1 packetChipotle Peppers (5 peppers), 70 gram(s) Petite Cut Diced Tomatoes (1 14.5 oz can)Onions, raw, 3 medium (1 1/2 chopped and 1 1/2 quartered)Garlic, 9 cloves (5 chopped, 4 whole)Olive Oil, 2 tbsp Herb Ox Sodium Free Chicken Bouillon Instant Broth & Seasoning, 1 packetWater, tap, 1-2 cups
In the crock pot, place raw chicken breasts, canned tomatoes, crushed tomatoes, fresh chopped tomatoes, taco seasoning, and a tablespoon of adobo sauce. Set to high for 4 hours.
In a medium pot, over medium to high heat, add 1 cup of water, a packet of low sodium broth, 4 cloves of garlic, 1 1/2 quartered onions. Cover and simmer for about 30 minutes. Add more water after about 20 minutes, if necessary, to keep onions just covered.
Meanwhile, heat 2 tablespoons of olive oil in a large sauce pan. Add 1 1/2 onions and 5 cloves of garlic, chopped, and gently sautee over low to medium heat, stirring occasionally, for about 10 minutes. After onions and garlic are translucent and lightly browned, add all but 2 tablespoons of the mixture into the crock pot. Reserve the remaining 2 tablespoons.
In a blender or food processor, add the boiled onions and garlic cloves, 4 to 6 chipotle peppers (including another tablespoon of adobo sauce, if you like), 1-2 teaspoons salt, the 2 reserved tablespoons of the sauteed onions and garlic, and the chicken broth. Puree until smooth. Taste for seasoning and spice level, and adjust if needed.
Add this adobo mixture to the chicken and tomatoes in the crock pot, and continue to cook for a total of 4 hours on high. At this point, the chicken should be able to be shredded easily. Shred with two forks and continue cooking for another 30 minutes or so, and adjust for seasoning.
Serving Size: Makes approximately 20 (1/2 cup, or 4-5 ounce) servings.
In a medium pot, over medium to high heat, add 1 cup of water, a packet of low sodium broth, 4 cloves of garlic, 1 1/2 quartered onions. Cover and simmer for about 30 minutes. Add more water after about 20 minutes, if necessary, to keep onions just covered.
Meanwhile, heat 2 tablespoons of olive oil in a large sauce pan. Add 1 1/2 onions and 5 cloves of garlic, chopped, and gently sautee over low to medium heat, stirring occasionally, for about 10 minutes. After onions and garlic are translucent and lightly browned, add all but 2 tablespoons of the mixture into the crock pot. Reserve the remaining 2 tablespoons.
In a blender or food processor, add the boiled onions and garlic cloves, 4 to 6 chipotle peppers (including another tablespoon of adobo sauce, if you like), 1-2 teaspoons salt, the 2 reserved tablespoons of the sauteed onions and garlic, and the chicken broth. Puree until smooth. Taste for seasoning and spice level, and adjust if needed.
Add this adobo mixture to the chicken and tomatoes in the crock pot, and continue to cook for a total of 4 hours on high. At this point, the chicken should be able to be shredded easily. Shred with two forks and continue cooking for another 30 minutes or so, and adjust for seasoning.
Serving Size: Makes approximately 20 (1/2 cup, or 4-5 ounce) servings.
Nutritional Info Amount Per Serving
- Calories: 137.6
- Total Fat: 3.2 g
- Cholesterol: 42.1 mg
- Sodium: 441.4 mg
- Total Carbs: 9.9 g
- Dietary Fiber: 1.5 g
- Protein: 17.0 g
Member Reviews