Chicken Tinga
Prep Time
17 mins
Cook Time
3 hrs
Course:
Main Course
Servings: 6
Calories: 173 kcal
Ingredients
- 3 chicken breasts boneless, skinless
- 1 Tbsp. olive oil
- ½ onion
- 3 cloves garlic minced
- 2 chipotles in adobo sauce from can
- 1 tsp oregano
- 1 tsp cumin
- 14 oz fire roasted tomatoes
- Salt and pepper
For Day of Cooking:
- Flour or corn tortillas or tostadas
- taco type toppings see suggestions
Instructions
Assembly Instructions:
-
Place the chicken breasts in a large, resealable freezer bag.
-
Combine the olive oil, onion, garlic, chipotles, oregano, cumin, fire roasted tomatoes, salt and pepper in a blender. Blend until smooth and well combined.
-
Pour the blended sauce over the top of the chicken
-
Remove excess air, seal, and freeze.
Slow Cooker Instructions:
-
Thaw.
-
Cook on high for 3 to 4 hours or low for 4 to 5 hours in the slow cooker.
Instant Pot Cooking Instructions:
-
Thaw.
-
Set to cook on high pressure for 12 to 15 minutes, then do a natural release for 10 minutes.
Recipe Notes
Topping suggestions:
lettuce, sour cream or crema, avocado, green or purple onions, tomatoes, guacamole, salsa, black olives