SLOW COOKING RECIPE RECIPES

Name: Slow-Cooker Chicken Tinga Tacos
Total time: 6 h 20 min
Yield: 4 to 6 servings
Ingredients: 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

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

Ingredients

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.

SLOW COOKER BBQ PULLED PORK RECIPE - NYT COOKING

Slow Cooker BBQ Pulled Pork Recipe - NYT Cooking image

If you’ve spent any time on Pinterest or food blogs, you’ve likely come across a recipe for three-ingredient barbecue pulled pork that can be made in the slow cooker. Methods and ingredients vary, but the recipe almost always calls for boneless pork shoulder, some sort of dark cola (usually Dr Pepper or root beer) and barbecue sauce. Dubious? We were too, so we asked the members of our NYT Cooking Community Facebook page if anyone had ever made it and if they liked it. We received more than 150 very opinionated responses. Many readers have come up with their own clever twists, like using coffee or beer in place of cola, adding onions or chipotles, rubbing the meat with a spice blend and searing the meat before cooking. We tried cooking it a few different ways and found we liked this adaptation best. It calls for a few more ingredients and an extra step or two, but it’s got layers of flavor and it’s still mostly fuss-free. (You can find the pressure-cooker version of this recipe here.)

Provided by Margaux Laskey

Total Time 1

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons hot or sweet smoked paprika
2 teaspoons salt, plus more to taste
1 teaspoon black pepper, plus more to taste
3 to 4 pound boneless pork shoulder or pork butt, trimmed of most of its excess fat
2 tablespoons vegetable oil, plus additional for greasing
1 yellow onion, chopped (optional)
1 (12-ounce) can dark soda, like Dr Pepper, root beer, cola or birch beer
1/2 to 1 1/2 cups homemade or store-bought barbecue sauce
Hot sauce (optional)

Steps:

In a small bowl, combine the garlic and onion powders, smoked paprika, salt and black pepper. Rub the spice mixture all over the pork. If you have time, cover with plastic wrap and refrigerate for 2 hours or up to overnight. If you don’t, no worries; proceed to Step 2.
Lightly grease the crock of a slow cooker. Heat 2 tablespoons vegetable oil in a large skillet over medium-high. Sear the pork until golden brown on all sides, about 2 minutes each side. Add onion, if using, to the slow cooker. Add the pork on top of the onion. Pour soda over the pork and set the slow cooker to low for 6 to 8 hours, until the meat has collapsed and shreds easily.
Drain most of the liquid from the slow cooker and shred the meat directly in the pot. Add about 1/2 cup of the barbecue sauce and stir to combine. (At this point, if you like crisp bits in your pulled pork, you can spread the shredded pork on a sheet pan and place under a broiler for a couple minutes then return to the slow cooker.) Taste and add more barbecue sauce, hot sauce, salt or pepper, if desired. Serve with soft rolls and extra sauce on the side.

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