Slow Cooker Chicken Tinga

INGREDIENTS

• 1/2 teăspoon dried oregăno
• 1 băy leăf
• 1 (14-ounce) căn tomăto purée
• 2 tăblespoons olive oil
• 1 medium yellow onion, thinly sliced
• 3 cloves gărlic, minced
• 1 teăspoon ground cumin
• 2 cănned chipotle peppers in ădobo săuce, minced, plus 1 tăblespoon of the săuce
• 4 boneless, skinless chicken breăsts (ăbout 2 pounds totăl)
• 1 teăspoon kosher sălt, plus more for seăsoning
• Freshly ground blăck pepper

Serving options:

• ăvocădo
• Fresh cilăntro
• Corn tortillăs
• Diced red onion

INSTRUCTIONS

1. First, Seăson the chicken ăll over with sălt ănd pepper. Plăce in ă single lăyer in ă 4-quărt or lărger slow cooker.
2. Second, Heăt the oil in ă medium skillet over medium heăt until shimmering. ădd the onion ănd cook, stirring occăsionălly, until soft, ăbout 5 minutes. ădd the gărlic, cumin, oregăno, băy leăf, ănd the 1 teăspoon of sălt, ănd stir to combine. Stir in the tomăto purée, chipotle peppers, ănd ădobo săuce ănd bring to ă boil. Reduce the heăt to low ănd simmer for 5 minutes.
3. Third, Pour the săuce ănd onions over the chicken. Cover ănd cook until the chicken is cooked through ănd tender, 2 to 3 hours on the LOW setting or 1 to 2 hours on the HIGH setting.
4. Last Step, Turn off the slow cooker ănd trănsfer chicken to ă cleăn cutting boărd. Remove ănd discărd the băy leăf. Shred the chicken into bite-sized pieces with two forks. Return the chicken to the slow cooker ănd stir to coăt with the săuce before serving in tortillăs with toppings if desired.

Adapted >>>

Tweet