Slow Cooker Tinga Chicken

Tinga chicken tacos with toppings, served on a white platter.

This slow cooker Tinga Chicken is full of flavor with poblano peppers, and plenty spicy excitement.

Course Main Course Chicken

Cuisine Southwestern

Prep Time 20

Total Time 23

Servings Tacos

Calories 305kcal

Author Lea Ann Brown

Ingredients

1 14 ½ ounce can chopped tomatoes not drained
2 - 3 canned Chipotle Peppers in Adobo Sauce seeds and veins scraped away, plus 1 Tablespoon of the adobo sauce.
1 tablespoon Achiote Paste
4-5 cloves garlic peeled
2 pounds Boneless skinless chicken breasts or thighs
½ cup all-purpose flour
1 teaspoon Kosher salt
½ teaspoon Freshly ground black pepper
1 teaspoon New Mexico Red Chile Powder
½ pound Chorizo sausage ground
1 yellow onion diced
1 poblano pepper diced
2 cups potatoes 1 inch cubes
1 Tablespoon Sherry vinegar
1 teaspoon Mexican Oregano
1 tablespoon Worcestershire Sauce
16 ounce Refried beans canned. And warmed.
10 Corn Tortillas Toasted. Or double this amount if using 2 tortillas per taco.

Instructions

In a food processor, blend together the canned tomatoes, the Chipotle peppers, achiote paste and garlic.
Add the chicken to a large bowl and sprinkle with flour. Use your hands to mix well and coat.
In a small bowl, mix together the salt, pepper and red chile powder. Add it to the floured chicken and use hands to distribute the seasoning.
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 half the chicken. Move the pan so the chorizo is somewhat off heat. Let the chicken sear for about 5 minutes, then turn. Sear the other side for a couple of minutes. Move the seared chicken to a plate, as you'll need to do this in two batches. And you may need to drizzle in some oil as you fry, depending on how much grease the chorizo creates.
Once the chicken is seared and moved to a plate. I like to add a big splash of white wine, red wine or chicken stock to deglaze the pan. There's lots of flavor on the bottom of that pan. Use a sturdy spatula to stir all that flavor from the bottom of the pan.
Add the chopped poblano and onion to the chorizo and let cook for about 2 minutes.
Place the chicken on the bottom of the slow cooker. Top with the chorizo vegetable mix. Pour in the tinga chicken sauce, then sprinkle the potatoes on top.
Sprinkle in the Mexican Oregano, Sherry Vinegar, and Worcestershire. Cover and cook on low 6 hours.
Taking two forks, shred the chicken meat while still inside the pan. Stir well
To serve, toast the corn tortillas directly over a gas stove grate, or in a hot comal stovetop. Spread the tortillas with a thin layer of warmed refried beans. Top with Chicken Tinga mixture.
Garnishes: chopped avocado, sliced pickled jalapenos, diced yellow onion, and Mexican crumbling cheese such as Cotija.

Video

Notes

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

If you simply don't like the heat from the Chipotle Peppers in Adobo, substitute a healthy teaspoon of sweet smoked paprika. Add more if needed after a taste test.

Tips For Success:

- Deglaze the pan once the chorizo and vegetables are done cooking and removed from the pan and while the pan is still hot, add a splash of wine, or chicken stock. Use a sturdy spatula to stir and scrape up the bits of meat that remains on the bottom of the pan. Then pour it into the slow cooker. There's a lot of flavor that results from deglazing.

- Char Your Tortillas: You simply can't take a corn tortilla out of the package and make a taco, you need to make it pliable. Place corn tortillas directly on the open flame of a gas stove-top. Don't walk away, in a few seconds you'll see some charred spots on and around the edges. Flip it and let it cook another few seconds. The corn tortilla is pliable and the charred spots add smoky flavor. Remove the tortillas to a plate and cover while you toast the remaining shells.
- Double Up: Since these tacos use a saucy style meat filling, you can use two corn tortillas per taco for a sturdier taco. I like to use yellow corn tortillas as they are sturdier than white corn.

Nutrition