Crockpot Chicken Tinga

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Step 1

Dice onions and cook in a large skillet over medium-high heat until translucent and beginning to brown, stirring occasionally. Add olive oil, minced garlic, and tomato paste, mixing well to coat the onions. Cook until the mixture begins to caramelize, about 8-10 minutes.

Step 2

Stir in the fire-roasted diced tomatoes and simmer until most of the liquid has reduced, about 5 minutes. Remove from heat and let cool slightly.

Step 3

Transfer the mixture to a blender. Add oregano, smoked paprika, cumin, salt, pepper, apple cider vinegar, and chipotle peppers in adobo. Blend until completely smooth.

Step 4

Cut chicken breast into large chunks and place in the slow cooker with the chicken thighs. Pour ¾ of the blended sauce over the chicken, reserving the rest. Stir to coat the chicken evenly. Add 3 bay leaves on top.

Step 5

Cover and cook on high for 2-3 hours or low for 3-4 hours, until the chicken is tender. Remove bay leaves, shred the chicken in the slow cooker with two forks, and stir in the remaining sauce. Adjust seasoning if needed. Divide into 10 servings. Store leftovers in freezer-safe containers and microwave for later use.