Slow Cooker Chicken Tinga Prep
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Mexican · 225 min · Chicken · gluten-free, dairy-free, keto, low-carb, high-protein
275 cal
34g protein
10g carbs
11g fat
per serving · estimated
Ingredients
- 1/2 lb boneless skinless chicken thighs
- 1 can (28 oz) fire-roasted crushed tomatoes
- 1 chipotle peppers in adobo
- 1 white onion
- 1 garlic cloves
- 1/4 tbsp dried Mexican oregano
- 1 bay leaves
- 1/4 tsp chicken bouillon
Method (tap to check — screen stays awake)
- Blend the crushed tomatoes, chipotles, one onion, garlic, oregano, and bouillon into a smooth sauce.
- Slice the second onion and lay it in the bottom of the slow cooker.
- Add the chicken thighs and pour the sauce over the top with the bay leaves.
- Cover and cook on high for 3.5 hours or low for 6 hours until the chicken shreds easily.
- Shred the chicken directly in the sauce and stir to coat.
- Cool and portion into containers for the week.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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