Crockpot Chicken Tinga. In its most classic form, saucy chicken tinga is stuffed inside or spooned over tortillas, to be served up as tacos or tostadas. The tacos are preferably topped with avocado, red onion, cilantro, and maybe even some crumbled cheese, like cotija or queso fresco. But that just scratches the surface of all the ways you can turn it into dinner.
Chicken tinga is a Mexican stew of chicken, tomato, onion, and chipotle peppers.
The dish is savory, smoky, tangy, and as satisfying as any comfort food.
It's incredibly versatile and makes a nice filling for tacos, burritos, huaraches, enchiladas, and even nachos.
You can cook Crockpot Chicken Tinga using 9 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Crockpot Chicken Tinga
- Prepare 8 of Roma Tomatoes.
- You need 1 large of Onion.
- Prepare 24 of Pace picante sauce - I use Hot.
- You need 3 tsp of Tomato bouillon with chicken flavor.
- Prepare 6 medium of Jalapenos.
- Prepare 2 lb of Chicken meat- white or dark or even mixed.
- You need 3 cup of Water.
- You need 1 box of Rice-boil in bag.
- It's 1 packages of Mixed veggies-corn, peas and carrots.
What is Chicken Tinga Chicken Tinga is a rich and flavorful dish of shredded chicken in a sauce made with chipotle peppers in adobo sauce, tomato sauce, onions, and spices. The chicken can be simmered slowly on the stovetop or is perfectly prepared in the slow cooker. Chicken tinga (also known as tinga de pollo in Spanish) is a Mexican recipe that consists of shredded chicken that's topped in a tomato, chipotle pepper and onion sauce. Additional seasonings may be added to the sauce based on preference, such as garlic or taco seasoning.
Crockpot Chicken Tinga step by step
- Cook chicken. While the chicken is cooking, cut up romas, onions and jalapenos. Seed the jalapeños if you don't want it really spicy. I seed half of them. Put cut up veggies in crockpot. Turn on high..
- When chicken is done completely and cooled some, shred chicken and add to crockpot..
- Cook rice per package directions and add mixed veggies to rice after rice is done. Sprinkle with tomato bouillon and mix together. Careful not to add to much to this step as it is salty. It's just to add a touch of flavoring to the rice. I keep the rice separate from the tinga..
- Start with rice in a bowl and smother the rice with the Tinga. I use the leftovers to make burritos. That recipe to come in a few days! Enjoy!.
Add your favorite jarred salsa (we usually use La Victoria medium) and chipotle chilies in adobo sauce (optional). Shred chicken and it's ready to serve. Tinga de Pollo is a Mexican Shredded Chicken. This version is made easy in the slow cooker and can be used in so many recipes. I have really been relying a lot more on my Crock Pot lately.