Slow cooker chicken tinga tacos

Boneless, skinless chicken breasts slow cook to shreddable tenderness in a spicy, smoky, chipotle-spiked sauce. It’s just enough sauce to coat the shredded chicken so that it’s not swimming in excess liquid. As the chicken cooks in the slow cooker, you’ll make pickled red onions for the tacos. They’re beautifully jewel-like and incredibly easy to prepare.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a medium skillet over medium-high heat. Add the white or yellow onion and garlic; sauté until softened and lightly browned, about 5 minutes. Spoon the onion mixture into the bottom of a slow cooker. Top with the chicken.

Step 2

In a medium bowl, stir together the tomato sauce, chipotle, 1 tsp salt, cumin, oregano, paprika, and bay leaves. Pour the mixture over the chicken. Cover and cook on Low until the chicken is tender, 3 to 4 hours.

Step 3

Meanwhile, combine the vinegar and ¾ cup water in a small saucepan; bring to a boil. Add the red onion and return the liquid to a boil. Immediately remove the pan from the heat and let stand until the mixture cools to room temperature. Drain the onions and place in a bowl; stir in the remaining ¼ tsp salt.

Step 4

When the chicken is tender, shred the meat in the slow cooker, stirring it with the sauce to combine. Divide the chicken, pickled onions, avocado, cheese, and cilantro evenly over the tortillas.

Step 5

Serving size: 2 tacos

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