Mazola

Slow Cooker Chicken Tinga Tacos Recipe

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Servings	Prep Time
10servings	0:20minutes

Cook Time

4:10minutes

Servings	Prep Time
10servings	0:20minutes

Cook Time

4:10minutes

Ingredients

2-1/2 to 3pound s bonelessskinless chicken breasts cut into 2 to 3-inch pieces
1/4cup Mazola® Corn Oil
3cups roughly chopped onion
5 plum tomatoescored and chopped
2 or 3 individual chipotle peppers in adobo sauce, finely chopped (from 7-ouncecan salmon fillets (about 6 ounces each)
2teaspoons garlic minced
1-1/4cups chicken broth
Toppings for Tacos or Tostadas:
Warm corn OR flour tortillas OR crisp 6-inch tostadas
Shredded lettuce, diced tomatoes, shredded OR crumbled Mexican cheesefresh cilantro and avocado slices OR guacamole

Instructions

Step 1) Pat chicken dry using paper towels. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add half of the chicken to skillet and cook until lightly brown on one side, 3 to 4 minutes. Transfer chicken to 6-quart slow cooker. Repeat with remaining chicken.
Step 2) Add 2 tablespoons oil and onions to skillet and cook for 3 to 4 minutes or until onions begin to soften. Add to slow cooker with tomatoes, chipotles, garlic and chicken broth. Mix well.
Step 3) Cook for 3 to 4 hours on HIGH or 4 to 6 hours on LOW.
Step 4) The Tinga Chicken is ready when the chicken is tender and can be easily pulled apart. Shred chicken pieces using two forks. Serve Tinga with warm tortillas or crisp tostadas and arrange toppings in small bowls. Top as desired.
Recipe Note: Canned chipotle peppers in adobo sauce can be found in the Latin/Hispanic section of most grocery stores. Adjust spiciness by adding more or less of the peppers and the adobo sauce.