CHICKEN TINGA SLOW COOKER RECIPES

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SLOW-COOKER CHICKEN TINGA RECIPE: HOW TO MAKE IT



Slow-Cooker Chicken Tinga Recipe: How to Make It image

I first fell in love with this traditional Mexican dish at a taco stand inside a gas station. This is how I now make it at home. My version has a nice zing without being overly spicy.—Ramona Parris, Canton, Georgia

Provided by Taste of Home

Categories     Dinner

Total Time 04 hours 25 minutes

Prep Time 25 minutes

Cook Time 04 hours 00 minutes

Yield 8 servings.

Number Of Ingredients 12

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)
Optional: Shredded lettuce and pico de gallo

Steps:

  • 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 9 ingredients; stir to combine. Cook, covered, on low 4-5 hours or until chicken is tender., Remove chicken; cool slightly. Shred with 2 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; add broth if necessary.

Nutrition Facts : Calories 363 calories, FatContent 16g fat (5g saturated fat), CholesterolContent 82mg cholesterol, SodiumContent 800mg sodium, CarbohydrateContent 27g carbohydrate (3g sugars, FiberContent 4g fiber), ProteinContent 25g protein.

SLOW-COOKER CHICKEN TINGA TACOS RECIPE - NYT COOKING



Slow-Cooker Chicken Tinga Tacos Recipe - NYT Cooking image

Tinga is a Pueblan dish of braised chicken or pork in a chipotle, tomato and onion sauce, traditionally served on crisp tostadas and finished with toppings like crema, avocado and shredded lettuce. Some versions braise the meat directly in the sauce, while others call for chicken or pork that’s already been cooked to be warmed in the sauce. (Some variations include chorizo, too.) The dish is widely popular because it’s affordable and versatile, and tastes complex even though it is easy to make. For this slow-cooker adaptation, the bulk of the cook time is hands-off braising. Fresh corn is not traditional in tinga, but it’s delicious, adding pops of sweetness and a flavor that echoes the corn tortillas or tostadas. Add one chipotle for a mild spice level or three for a more intense result.

Provided by Sarah DiGregorio

Total Time 6 hours 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 17

2 pounds boneless, skinless chicken thighs
1 cup crushed tomatoes, preferably fire roasted (about 9 ounces)
5 garlic cloves, smashed and chopped
1 to 3 chipotle chiles, minced, plus 1 tablespoon adobo sauce (from 1 can chipotle chiles in adobo sauce)
1 tablespoon tomato paste
1 tablespoon vegetable oil
1 fresh or dried bay leaf
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 white or red onion, thinly sliced
Coarse kosher salt
Kernels cut from 2 small ears fresh corn (about 2 cups) or 10 ounces frozen, thawed corn
1/2 teaspoon onion powder
Juice of 1/2 lime (about 2 teaspoons), plus more to taste
8 corn tortillas or tostadas
Mexican-style crema or sour cream, for serving
Sliced avocado, for serving

Steps:

  • In a 6- to 8-quart slow cooker, combine the chicken thighs, crushed tomatoes, garlic, chipotle chiles and adobo sauce, tomato paste, vegetable oil, bay leaf, oregano, cumin and half the onion. (Reserve the other half for serving.) Stir to combine and season with 2 teaspoons of salt. Cook on low until the chicken is very tender, about 6 hours.
  • About 15 minutes before serving, turn the heat to high and stir in the corn kernels, onion powder and lime juice. Cook until the corn is warmed through, about 10 minutes. Meanwhile, if using tortillas, warm them.
  • Remove and discard the bay leaf. Using two forks, coarsely shred the chicken. Taste the tinga and add more salt or lime juice if necessary. Serve the tinga on tortillas or tostadas, topped with the remaining sliced onion, the crema and the avocado.

More about "chicken tinga slow cooker recipes"

SLOW COOKER CHICKEN TINGA | FOODTALK
From foodtalkdaily.com
Total Time 190 minutes
  • Serve over tortillas with red onion, cilantro, cheese, and a squeeze of lime.
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SLOW COOKER MEXICAN CHICKEN TINGA RECIPE | CHEFDEHOME.COM
slow cooker mexican chicken tinga recipe | chefdehome.com image

I have been waiting eagerly to share this, my very favorite, Mexican Spicy Chicken Tinga with all of you. 

I'm a Mexican Food Addict and love exploring new Mexican dishes. For the record, this cuisine never stops to amaze me! From sometime, word "Tinga Chicken" was buzzing in my ears. Whenever I visited local Food Stores, saw this Chicken Tinga in frozen food isle and also heard name a few times on TV. Word "tinga" somehow reminds me of Indian Hindi word "Tikha" which means "a zesty and tangy food preparation". Strange but seriously true, when I actually tasted Tinga Chicken, first time, turns out that's what "Tinga" is all about: spicy, tangy, smoky, and flavorful! However, just so that you know, "tinga" is reference to Mexican Tostadas topped with shredded spicy chipotle-herbs chicken or meat.

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In one line I would describe this Mexican chicken dish as zesty, flavorful chicken with smoky spice of chipotle, roasted poblano, and yummy tangy taste of green tomatillos! Oh me! Even describing it makes me hungry for some Chicken Tinga! yummo!

For my love of Chipotle and Poblano, and oregano (of course) and my love for zesty Mexican food, this recipe had to make it to the blog. So here I am, sharing my favorite Chicken Tinga.

I have cooked Chicken Tinga in Slow Cooker which makes it perfect choice for weekday dinners, especially for Taco Tuesdays! Once everything hits the slow cooker pot, your cooker works for you and you just carry on with your day. In the evening, dinner will be ready to serve! Whenever I use my slow cooker, I always think.... I should have bought it earlier. Now, since I have it, you will see slow cooker recipe very often! It's an useful kitchen appliance and I'm so glad to own it. 

Slow Cooker Mexican Tinga Chicken and Rice Bowl

Shredded  chicken tinga is my personal choice. I think it makes chicken more evenly coated in sauce so that you can taste the spice in every bite. Also, this makes it perfect for filling in tacos. You can always keep chicken pieces bigger or just cube'em after cooking instead of shredding.

Spices in this recipe are totally as per my taste. Traditional Chicken Tinga  also has herb Marjoram, but I loved the taste even without it. Feel free to add 1 sprig if you prefer. Also, this preparation tends to be bit hot & spicy and we love spicy food in my home. You can always use 2/3 of the sauce instead of all to adjust the spiciness. Or add more chicken to reduce the per serving amount of spice.

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If you are fan of my Chipotle Sofritas recipe, this Chicken Tinga will become your new favorite! I promise! 

Mexican Spicy Tinga Chicken Cooked in Slow Cooker. Perfect for Weekday Dinner

Cooking without Slow Cooker (Heavy Bottom Deep Pan):

If not using slow cooker, make the tinga marinade, add raw chicken and leave in refrigerator for 30 minutes (at least) to marinate. Then heat oil in deep heavy bottom pan, add chicken with marinade and cook for 5-7 minutes or until chicken in no longer pink. Add chopped tomatoes and other seasonings mentioned in the recipe below with 1/2 cup water. Cover and simmer until chicken is fully cooked. (20-25 minutes) Check once or twice in between, if water appears very less, add 1/4 cup more.

Mexican Slow Cooker Tinga Chicken. Enjoy a bowl with rice for dinner or fill in tacos for Taco Tuesday

 I made Corn Rice to accompany Tinga Chicken. I will share the recipe soon. Tinga Chicken is gluten free, dairy free, and also nut-free.

PS: Even though, traditional dish is called "Chicken Tinga", I often use words "Tinga Chicken" and "Chicken Tinga"  for this chicken preparation and it reflects throughout the post :) I hope you don't mind as I'm referring to the same thing.  :)

I hope you enjoy the recipe! Tuesday is approaching! Plan it today and serve it for Taco Night tomorrow!!

Cheers to flavorful Home Cooking!!

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Enjoy!

~Savita


From chefdehome.com
Total Time 5 hours 25 minutes
Cuisine Mexican
  • Once done cooking, take out chicken pieces, and shred with fork or with clean hands. Careful! it will be hot! Return shredded chicken to the sauce. Coat evenly. Set aside in slow cooker on warm setting. Or Serve immediately with rice and fresh salsa!
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SLOW-COOKER CHICKEN TINGA RECIPE - TODAY.COM
Jan 18, 2021 · In a multifunction cooker or slow cooker, add the tomatoes, chipotles, onion, sugar, garlic, paprika, cumin, oregano and lime juice. Blend using immersion blender to make the sauce smooth or pour...
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SLOW COOKER CHICKEN TINGA TACOS RECIPE | ALLRECIPES
Sep 16, 2014 · Heat 2 tablespoons oil in a large skillet over medium-high heat. Add half of the chicken to skillet and cook until lightly brown on one side, 3 to 4 minutes. Transfer chicken to 6-quart slow cooker. Repeat with remaining chicken.
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SLOW COOKER CHICKEN TINGA - OUR SALTY KITCHEN
Jan 22, 2021 · Blend until smooth. Pour the tinga sauce over the chicken breasts. Seal the slow cooker, then program to HIGH 3-4 hours, or LOW 6-8 hours. Shred the chicken in the pot, then toss with the sauce until evenly coated. Chicken tinga bowls: serve over cauliflower rice and shredded lettuce, with desired toppings.
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Jul 29, 2021 · Run until well blended and pour into your crockpot. Add one tablespoon of the chipolte sauce from the can of chipolte peppers to your crockpot. Add your spices and chicken stock. Stir well. Cook on low for 6 to 8 hours or on high for 4 hours. Once done, remove the bayleaf and shred the chicken with two forks.
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Feb 24, 2020 · Remove the chicken from the slow cooker, and using two forks, shred it into long strands, returning it to the slow cooker. Stir everything together and cook on low for an additional 10-15 minutes, then serve over rice, couscous, or quinoa with a bit of lime and feta; or, serve as chicken tinga tacos with warmed flour tortillas, feta and cilantro.
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