Delicious and Easy to Cook: Slow-Cooker Chicken Tinga

Delicious and Easy to Cook: Slow-Cooker Chicken Tinga.

Get original recipe here.

Ingredients

• 8 ounces fresh chorizo
• 1 1/2 pounds boneless, skinless chicken thighs
• 1 large onion, cut into wedges
• 1 can (14-1/2 ounces) fire-roasted diced tomatoes
• 1/2 cup chicken broth
• 3 tablespoons minced chipotle peppers in adobo sauce
• 3 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 16 corn tortillas (6 inches)
• Shredded lettuce and pico de gallo, optional

Directions

1. In a small skillet, fully cook chorizo over medium heat, breaking meat into crumbles, 6-8 minutes; drain. Transfer to a 3- or 4-qt. slow cooker. Add next nine ingredients; stir to combine. Cook, covered, on low until chicken is tender, 4-5 hours.
2. Remove chicken; cool slightly. Shred with two forks. Remove and discard onions; strain cooking juices and skim fat. Return cooking juices and chicken to slow cooker; heat through. Serve chicken in corn tortillas. If desired, top with shredded lettuce and pico de gallo.

Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Test Kitchen tips

Chipotle peppers are dried and smoked jalapenos. They come canned in adobo sauce and can be found in the ethnic aisle of your grocery store.

Nutrition Facts

2 tacos: 363 calories, 16g fat (5g saturated fat), 82mg cholesterol, 800mg sodium, 27g carbohydrate (3g sugars, 4g fiber), 25g protein.