Name: Slow Cooker Chicken Tinga
Ingredients: 3 lbs chicken breast; 1 tsp kosher salt, divided; ½ tsp fresh ground pepper, divided; 1 medium onion, diced; 2 large cloves garlic, peeled and sliced; 2 T olive oil; 2 tsp cumin; 1 tsp oregano; 1 15 oz can diced fire-roasted tomatoes; 2-3 canned chipotle chiles in adobo sauce (depending on heat preference), chopped; 1-2 T adobo sauce (depending on heat preference); ¾ cup low salt chicken broth

Ingredients

Scale

3 lbs chicken breast
1 tsp kosher salt, divided
½ tsp fresh ground pepper, divided
1 medium onion, diced
2 large cloves garlic, peeled and sliced
2 T olive oil
2 tsp cumin
1 tsp oregano
1 15 oz can diced fire-roasted tomatoes
2–3 canned chipotle chiles in adobo sauce (depending on heat preference), chopped
1–2 T adobo sauce (depending on heat preference)
¾ cup low salt chicken broth

Cook Mode Prevent your screen from going dark

Instructions

Rinse chicken breasts with water, then pat dry with a paper towel. Sprinkle chicken breasts all over with half the salt and half the pepper. Place in slow cooker.
Cook onions and garlic in olive oil in a pot on the stove over medium heat for 4-5 minutes, until soft and translucent. Add cumin and oregano. Cook onions and spices for an additional minute, stirring.
Add canned tomatoes, chopped chipotle chiles, adobo sauce, chicken broth, and remaining salt and pepper to the cooked onions and spices. Bring to a boil, then lower heat and simmer sauce for 5 minutes.
Puree sauce with an immersion blender or in regular blender. (Take care as the sauce will be hot.) Pour pureed sauce over the chicken breasts in the slow cooker. Cook on low setting for 3-4 hours.
Remove cooked chicken from slow cooker and place on cutting board. Shred chicken into small pieces, using two forks. Return shredded chicken back to slow cooker, stirring it into the sauce. Cook an additional 30 minutes before serving. Unused chicken tinga can be cooled completely, then stored in closed containers in the freezer for up to three months.