Heat Olive Oil in a Pan. As the oil shimmers, add the Chicken and saute for 3-4 minutes until they get golden brown on both sides. Add the onions and saute until golden brown.
Throw the Chicken and Onions in the slow cooker. Throw in the diced tomatoes, minced garlic, chipotle peppers in adobo sauce, spices and sugar. Cover and slow cook for 2 hours.
After 2 hours, Shred the Chicken using two forks. Garnish with chopped Cilantro, chopped Jalapenos, and Lime Juice. Serve hot over Tortillas or Tostadas.
Assemble the Tacos with coleslaw, Chicken Tinga, Cotija Cheese, Avocado Slices, Sour Cream, Red Onion, Chopped Cilantro and Lime Juice
Video
Nutrition
Nutrition Facts
Mexican Chicken Tinga in Slow Cooker
Amount Per Serving
Calories 462Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 6g38%
Trans Fat 0.1g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 55mg18%
Sodium 1004mg44%
Potassium 716mg20%
Carbohydrates 59g20%
Fiber 6g25%
Sugar 35g39%
Protein 18g36%
Vitamin A 1600IU32%
Vitamin C 35mg42%
Calcium 192mg19%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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