Crock Pot Chicken Tinga (Mexican Shredded Chicken for Tacos)
Easy crock pot chicken tinga made with smoky chipotle for tender, flavorful tacos. This Mexican shredded chicken is perfect for meal prep and busy nights.
Ingredients
- 2 pounds chicken breasts
- 1 1/2 cups salsa , see notes
- 1 4 oz. can mild green chilies
- 1 14.5 oz. can diced tomatoes , drained
- 2-4 tablespoons Chipotle in Adobo , use more or less for desired spiciness
- 3 tablespoons brown sugar
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- hot sauce to taste
Instructions
- Add the chicken breasts into the bottom of your slow cooker. Add all of the remaining ingredients except for the hot sauce over the top pf the chicken. Cover and cook on high for 2-4 hours or on low for 6-7 hours. Cooking times vary based on the model and size of your crock pot.
- Remove chicken to shallow pan or cutting board. With two forks, shred the chicken completely. At this point, return the chicken aback into the crock pot to mingle and get coated with the flavorful cooking liquid. Taste and adjust salt and pepper. Add hot sauce to taste, if desired.
Notes
Use this recipe for Baked Chicken Tacos, Burritos, flautas, taquitos, chicken quesadillas and chicken taco salad.