Crockpot Chicken Tinga Tacos

Juicy and tender, these Slow Cooker Chicken Tinga Tacos are sure to please

Slow Cooker Chicken Tinga Tacos

Yield: 6-8
  • 2 tablespoons olive oil
  • 1 large onion, sliced
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 large tomatillo, husk removed, chopped
  • 6 garlic cloves, chopped
  • 28 ounces fire-roasted crushed tomatoes (I used Muir Glen Organic Fire Roasted Crushed Tomatoes)
  • 2 chipotle peppers in adobo sauce, chopped + 2 teaspoons adobo sauce from the can
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 2 tablespoons Worcestershire sauce
  • sea salt to taste
  • 3 pounds boneless, skinless chicken thighs
  • To Serve
  • taco shells
  • guacamole
  • fresh salsa
  • Greek yogurt
  • shredded Cheddar cheese
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  1. Heat oil in a large skillet. Add onion, green and red peppers, tomatillo and garlic. Saute until vegetable are soft, about 10-15 minutes, adding a little water if necessary to prevent sticking and burning in pan. Add tomatoes, chipotle peppers, oregano, cumin and Worcestershire sauce. Continue to cook another 5 minutes. Place vegetables in food processor and process until just smooth. Season to taste with a little salt. Pour sauce into slow cooker. Gently place chicken thighs in slow cooker, covering pieces with sauce. Cook on low for 4 hours.
  2. Serve with tacos and your favorite toppings.


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