Get ready for our Crockpot Chicken Tinga - a flavor-bursting, hands-off recipe that's perfect for busy weeknights. With just 10 minutes of prep, it's a staple in my meal plan, great for Tinga Tacos, empanadas, or over cauliflower rice. Plus, we've got you covered with Instant Pot instructions too!
– 2 pounds boneless skinless chicken breast or thighs – Salt and pepper – 1 tablespoon olive oil – ½ cup chopped onion – 1 teaspoon minced garlic – 1 teaspoon dried oregano – ½ teaspoon ground cumin – ½ teaspoon smoked paprika – 2 chipotle peppers in adobo finely chopped – 1 tablespoon adobo sauce – ¾ cup diced tomatoes – ½ cup chicken broth
01
Sprinkle the chicken with salt and pepper.
02
Place in your slow cooker.
03
Heat the oil to medium-high heat in a skillet and add the onion. Cook for about 6 minutes. Sprinkle with garlic, oregano, cumin, and paprika.
04
Add chipotle peppers, diced tomatoes, and broth. Bring to a simmer and cook for about 3 minutes. Pour the sauce over the chicken.
05
Set your slow cooker to low and cook for 3 to 4 hours.
06
Shred the chicken and serve.