Slow Cooker Chicken Tinga

• portionen: 6 servings
• aktive zeit: 15 minutes
• gesamtzeit: 3 hours 15 minutes

Zutaten

4 boneless, skinless chicken breasts (about 2 pounds total)

1 teaspoon kosher salt, plus more for seasoning

Freshly ground black pepper

2 tablespoons olive oil

1 medium yellow onion, thinly sliced

3 cloves garlic, minced

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1 bay leaf

1 (14-ounce) can tomato purée

2 canned chipotle peppers in adobo sauce, minced, plus 1 tablespoon of the sauce

Corn tortillas

Diced red onion

Avocado

Fresh cilantro

Anweisungen

Step 1

Season the chicken all over with salt and pepper. Place in a single layer in a 4-quart or larger slow cooker.

Step 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.

Step 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.

Step 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.

Nährwertangaben

• Portionsgröße: Serves 6
• Kalorien: 287 cal
• Gesamtfett: 9.6 g
• Gesättigtes Fett: 1.7 g
• Ungesättigtes Fett: 0.0 g
• Cholesterin: 0 mg
• Natrium: 698.9 mg
• Gesamtkohlenhydrate: 6.7 g
• Ballaststoffe: 2.3 g
• Zucker insgesamt: 3.3 g
• Eiweiß: 42.1 g