2chipotle peppers in adobo, minced(these are found in a can in the Mexican section of the store)
1tsp.dried leaf oregano (not ground) Use Mexican oregano if you have it.
14.5oz.can fire-roasted tomatoes
1sweet yellow onionsliced (see photos, I don't do these very long, I cut the sliced onions in half again)
Place the chicken breasts into the slow cooker.
Spread over the chopped chipotle pepper in adobo over the chicken.
Sprinkle over the salt, pepper, oregano and garlic.
Pour over the fire-roasted tomatoes.
Add the sliced onions.
Place the lid on the slow cooker.
Cook on HIGH For 4 hours or on LOW for 6-8 hours.
When the cooking time is done, shred the chicken. Do this by taking two forks and pulling the meat. You can do this right in the slow cooker.
Serve and enjoy!
How can I make this extra spicy? Add an extra chipotle pepper or add some more of the juices from the can.How should I use this meat?
What toppings should I use for chicken tinga?
Pico De Gallo Salsa
Shredded Cheese - We like sharp cheddar or Monterey Jack cheese.
Can I use a rotisserie chicken?Yes, you can use an entire rotisserie chicken for chicken tinga. Add the chicken to the slow cooker with the remaining ingredients of the recipe. You will want to cook until the onions are soft. About three hours on high or five hours on low.