Slow Cooker Spicy Smoky Chicken Tinga Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
3 hrs
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Total Time
3 hrs 20 mins
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Servings
8
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Calories
310 kcal
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Course
Main Course
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Cuisine
Mexican
Slow Cooker Spicy Smoky Chicken Tinga Recipe
Description
The Slow Cooker Spicy Smoky Chicken Tinga Recipe relies on gently cooking chicken breasts in a seasoned tomato-based mixture with Mexican-inspired spices. The use of smoked paprika and cumin gives the sauce its signature smoky and earthy character. Garlic, onion, oregano, and bay leaves add aromatic complexity. Cooking in the slow cooker for several hours allows the chicken to absorb the flavors thoroughly and become tender enough to shred easily.
After shredding, the chicken is combined back with its cooking juices to maintain moistness and richness. The assembled tacos, using flour tortillas, are topped with fresh diced avocado, crisp chopped red cabbage, crumbly cotija cheese, and lime wedges. These toppings add creamy, crunchy, salty, and tangy elements that balance the smoky, spicy filling. The dish provides a satisfying combination of textures and bright flavors.
This chicken tinga is convenient for casual meals or gatherings due to its slow cooker preparation. It lends itself well to batch cooking and can be served with sides such as rice or beans if desired. The inclusion of cornstarch helps thicken the sauce slightly, creating a clingy, sauce-coated filling perfect for tacos.
Ingredients
- 2 lbs chicken breast boneless skinless
- 1 tsp salt
- 1 tsp smoked paprika
- 2 garlic minced, cloves
- 1 onion small, diced
- 1 tsp oregano
- 2 Tbsp cilantro chopped
- 1 tsp cumin
- 2 bay leaf
- 14 oz tomato can, petite diced
- 2 tsp cornstarch
Toppings:
- 1 avocado diced
- 1 cup red cabbage chopped
- ½ cup cotija cheese crumbled
- 1 lime cut into wedges
- 8 flour tortillas
Instructions
- Place chicken, and the remaining ingredients except the toppings in the bowl of a slow cooker. Cook on high for 3-4 hours. Stir every hour to combine the flavors.
- After 3 hours check if the chicken will separate easily with a fork and then it is done. When done, transfer the chicken to a cutting board, and shred using two forks.
- Return to the cooker, and mix in with the juices. Serve on four tortillas with avocado, red cabbage, crumbled cotija, and lime wedges.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 23g | 8% |
| Protein | 29g | 58% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 80mg | 27% |
| Sodium | 741mg | 31% |
| Potassium | 776mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 780IU | 16% |
| Vitamin C | 20.7mg | 23% |
| Calcium | 108mg | 11% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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