Slow Cooker Chicken Tinga recipes, December 10, 2022December 10, 2022 Slow cooker chicken tinga is swimming in a full-flavored tomato-chipotle sauce, studded with sliced onions, and has just enough heat to keep you on your toes. INGREDIENTS4 boneless, skinless chicken breasts (about 2 pounds total)1 teaspoon kosher salt, plus more for seasoningFreshly ground black pepper2 tablespoons olive oil1 medium yellow onion, thinly sliced3 cloves garlic, minced1 teaspoon ground cumin1/2 teaspoon dried oregano1 bay leaf1 (14-ounce) can tomato purée2 canned chipotle peppers in adobo sauce, minced, plus 1 tablespoon of the sauceServing options:Corn tortillasDiced red onionAvocadoFresh cilantro INSTRUCTIONS1. Season the chicken all over with salt and pepper. Place in a single layer in a 4-quart or larger slow cooker.2. Heat the oil in a medium skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, cumin, oregano, bay leaf, and the 1 teaspoon of salt, and stir to combine. Stir in the tomato purée, chipotle peppers, and adobo sauce and bring to a boil. Reduce the heat to low and simmer for 5 minutes.3. Pour the sauce and onions over the chicken. Cover and cook until the chicken is cooked through and tender, 2 to 3 hours on the LOW setting or 1 to 2 hours on the HIGH setting.4. Turn off the slow cooker and transfer chicken to a clean cutting board. Remove and discard the bay leaf. Shred the chicken into bite-sized pieces with two forks. Return the chicken to the slow cooker and stir to coat with the sauce before serving in tortillas with toppings if desired. Uncategorized