Slow Cooker Chicken Tinga

Slow Cooker Chicken Tinga
  • 4 skinless, boneless chicken breast halves
  • 1 onion, chopped
  • 1 (15 ounce) can tomato sauce
  • 1 (7 ounce) can chipotle chile peppers in adobo sauce, chopped and seeded
  • 2 fresh jalapeno peppers, seeded and chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon red pepper flakes
  • 3/4 (1 pound) chorizo sausage


  1. Mix chicken, onion, tomato sauce, chipotle chile peppers in adobo sauce, jalapeno peppers, garlic, oregano, cumin, chili powder, and red pepper flakes in a slow cooker.
  2. Cook on Low until chicken is no longer pink in the center, 2 to 3 hours. Remove chicken from slow cooker and shred using 2 forks; return to the slow cooker.
  3. Heat a large skillet over medium-high heat. Cook and stir chorizo sausage in the hot skillet until browned and crumbly, 5 to 10 minutes; drain and discard grease. Stir chorizo into chicken mixture.
  4. Cook on Low for 45 minutes to 1 hour.

03/02/2017
Slow Cooker Chicken Tinga, recipe PT15M PT1H 5 455 calories

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