Slow Cooker Chicken Tinga (Bowls or Tacos)

• portions: 8 servings
• temps actif: 10 minutes
• temps total: 4 hours 10 minutes

Ingrédients

1 large white onion (sliced)

2 lb boneless skinless chicken breasts

1 tsp oregano (mexican oregano if available)

1 tsp kosher salt

½ tsp ground pepper

14- oz can fire roasted crushed tomatoes

½ c chicken broth

2 cloves garlic (smashed)

2-3 chipotle peppers in adobo

1 tbsp adobo sauce

1 tbsp worcestershire sauce (or coconut aminos (for Whole30))

Cauliflower rice (for serving)

Corn tortillas (for serving)

Sliced avocado

Shredded lettuce

Queso fresco

Pico or salsa

Sliced radishes

Cilantro

Instructions

Layer onions and chicken.

Layer the onions over the bottom of the slow cooker. Nestle the chicken breasts onto the onions, then season with oregano, salt, and pepper.

Blend tinga sauce.

Combine the crushed tomatoes, chicken broth, garlic, chipotle peppers, adobo sauce, and Worcestershire sauce in a blender or food processor. Blend until smooth. Pour the tinga sauce over the chicken breasts.

Slow cook.

Seal the slow cooker, then program to HIGH 3-4 hours, or LOW 6-8 hours.

Shred the chicken in the pot, then toss with the sauce until evenly coated.

Make bowls.

Chicken tinga bowls: serve over cauliflower rice and shredded lettuce, with desired toppings.

Make tacos.

Chicken tinga tacos: serve in warmed tortillas, with desired toppings.

Nutrition

• Taille de portion: 4 oz (cooked)
• Calories: 166 kcal
• Lipides totaux: 3 g
• Graisses saturées: 1 g
• Cholestérol: 71 mg
• Sodium: 404 mg
• Glucides totaux: 6 g
• Fibres alimentaires: 1 g
• Sucres totaux: 3 g
• Protéines: 25 g