Slow Cooker Chicken Tinga Prep

Mexican · 75 min · Chicken · gluten-free, dairy-free, keto, low-carb, high-protein

Shop ingredients

Ingredients

• 3 lb boneless skinless chicken thighs
• 1 can (28 oz) fire-roasted crushed tomatoes
• 4 chipotle peppers in adobo
• 2 white onion
• 4 garlic cloves
• 1 tbsp dried Mexican oregano
• 2 bay leaves
• 1 tsp chicken bouillon

Method

1. Blend the crushed tomatoes, chipotles, one onion, garlic, oregano, and bouillon into a smooth sauce.
2. Slice the second onion and lay it in the bottom of the slow cooker.
3. Add the chicken thighs and pour the sauce over the top with the bay leaves.
4. Cover and cook on high for 3.5 hours or low for 6 hours until the chicken shreds easily.
5. Shred the chicken directly in the sauce and stir to coat.
6. Cool and portion into containers for the week.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook