Slow Cooker Tinga de Pollo Went to Jibarra yesterday for happy hour and got their Tinga Tostadas appetizer. I loved the spicy adobo flavor of the shredded chicken. Today, I remembered I have chipotle peppers in adobo sauce on hand, and attempted to recreate the chicken using my slow cooker. I’m happy with the result! Not exactly the same as what I had at Jibarra (their chicken was fattier) but the flavor is similar.  Makes 2 servingsIngredients 1 lb boneless, skinless, chicken breast 1.5 servings (3/4 cup) whole canned tomatoes - diced would also be fine  3 chipotle peppers in adobo sauce - I used La Costeña 2 cloves minced garlic (I used 1 tsp dried) 2 tsp dried minced onion - sliced onion would be great instead but I was just going for flavor 1/4 tsp dried oregano Couple dashes of Worcestershire Sauce Salt to taste Macros per serving (according to MyFitnessPal): 282kcal, 3g fat, 8g carb, 54g protein The rest is simple, combine all the ingredients minus the chicken and blend until pureed. Place chicken at the bottom of the pot and then pour mixture over the chicken. I used a single, mutant, 1 lb frozen chicken breast and set the temperature to high for 2 hours and then low for another 2. My guess that cooking a thawed chicken breast would be fine on low for 4 hours. There should be enough sauce in the pot that there isn’t much danger of the chicken drying out if you keep it in there longer. This chicken goes great in tacos or on tostadas with cheese, guacamole, and beans.  I didn’t have any tortillas or beans on hand but I ate it with scrambled eggs, guacamole, asparagus, and bell peppers for lunch. I steamed the bell peppers and asparagus in the crock by putting them in for the last 20 minutes or so. Buen provecho!
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Slow Cooker Tinga de Pollo

Went to Jibarra yesterday for happy hour and got their Tinga Tostadas appetizer. I loved the spicy adobo flavor of the shredded chicken. Today, I remembered I have chipotle peppers in adobo sauce on hand, and attempted to recreate the chicken using my slow cooker.

I’m happy with the result! Not exactly the same as what I had at Jibarra (their chicken was fattier) but the flavor is similar. 

Makes 2 servings
Ingredients

  • 1 lb boneless, skinless, chicken breast
  • 1.5 servings (3/4 cup) whole canned tomatoes - diced would also be fine 
  • 3 chipotle peppers in adobo sauce - I used La Costeña
  • 2 cloves minced garlic (I used 1 tsp dried)
  • 2 tsp dried minced onion - sliced onion would be great instead but I was just going for flavor
  • 1/4 tsp dried oregano
  • Couple dashes of Worcestershire Sauce
  • Salt to taste

Macros per serving (according to MyFitnessPal): 282kcal, 3g fat, 8g carb, 54g protein

The rest is simple, combine all the ingredients minus the chicken and blend until pureed. Place chicken at the bottom of the pot and then pour mixture over the chicken.

I used a single, mutant, 1 lb frozen chicken breast and set the temperature to high for 2 hours and then low for another 2. My guess that cooking a thawed chicken breast would be fine on low for 4 hours. There should be enough sauce in the pot that there isn’t much danger of the chicken drying out if you keep it in there longer.

This chicken goes great in tacos or on tostadas with cheese, guacamole, and beans. 

I didn’t have any tortillas or beans on hand but I ate it with scrambled eggs, guacamole, asparagus, and bell peppers for lunch. I steamed the bell peppers and asparagus in the crock by putting them in for the last 20 minutes or so.

Buen provecho!

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  1. pamo posted this

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