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Easy slow cooker Mexican chicken dinner idea. Crock pot chicken tinga de pollo poblano
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Slow Cooker Tinga de Pollo Poblano Tacos

This slow cooker Southwestern inspired Chicken Tinga is full of flavor with poblano peppers, and plenty spicy excitement.
Cuisine Southwestern
Prep Time 20 minutes
Total Time 23 minutes
Servings 4
Calories 364kcal

Ingredients

  • 1 14 1/2 ounce can chopped tomatoes not drained
  • 2 - 3 canned Chipotle Peppers in Adobo Sauce seeds and veins scraped away
  • 1 tablespoon Adobo Sauce from can
  • 2 cloves garlic peeled
  • 2 pounds chicken breast boneless, skinless
  • 1/8 cup all-purpose flour
  • Salt and pepper to taste
  • 1 teaspoon New Mexico Red Chile Powder
  • 1/2 ground Chorizo sausage
  • 1 yellow onion diced
  • 1 poblano pepper diced
  • 2 cups potatoes 1 inch cubes
  • 1 good splash Sherry vinegar
  • 1 good splash White wine
  • 1 tablespoon Worcestershire Sauce
  • 1 tablespoon Mexican Oregano

Instructions

  • In a food processor, blend together the canned tomatoes, the Chipotle peppers, the adobo sauce and garlic. 
  • Rinse chicken and pat dry with a towel. I used 1/2 boneless skinless chicken breast and 1/2 boneless skinless chicken thighs. Sprinkle one side of the chicken with flour. Shake to remove access flour.
  • Salt and pepper the chicken to taste. Sprinkle the floured side of the chicken with the New Mexico Chile Powder. Then gently rub it into the chicken. 
  • In a fry pan, or your stove top friendly Slow Cooker Insert, heat the pan over medium high heat. When hot, add crumbled Chorizo Sausage. Let it cook a couple of minutes to release some fat. Move the sausage to the edges of the pan and add the chicken, floured side down. Let the chicken sear for about 5 minutes, then turn. Sear the other side for a couple of minutes.
  • Add the chopped poblano and onion to the mixture and let cook for about 2 minutes.
  • Move the mixture to your slow cooker. Sprinkle the potatoes on top of the chicken, sausage mixture. Top with the red sauce from the food processor.
  • Sprinkle with the Mexican Oregano, the Sherry Vinegar, the White Wine and the Worcestershire. Cover and cook on low 6 hours or high 3 hours.
  • Taking two forks, shred the chicken meat inside the pan. Stir well and adjust seasonings.
  • To serve, heat corn tortillas. Spread the tortillas with refried beans. Top with Chicken Tinga Mixture. Garnish with chopped avocado, diced yellow onion, and Mexican Crumbling Cheese. Serve immediately.

Video

Notes

Once this dish is complete, taste and adjust the seasonings. For example, I added a bit more salt for our taste, and an additional heaping teaspoon of the New Mexico Chile Powder. The additional chile powder added more complexity and depth.  It also added more spice, so taste before you add.

Nutrition

Calories: 364kcal | Carbohydrates: 21g | Protein: 52g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 145mg | Sodium: 1115mg | Potassium: 1384mg | Fiber: 4g | Sugar: 1g | Vitamin A: 410IU | Vitamin C: 40mg | Calcium: 79mg | Iron: 5mg