Crockpot Chicken Tinga

A low-effort dinner I keep making

This is what I make when I want dinner handled without thinking about it later.

You throw everything in a crockpot earlier in the day, leave, and by the time you’re back you have shredded chicken that actually tastes like something you’d get from your favorite mexican spot.

I’ve been using it for bowls, but it works for pretty much anything.

It’s smoky, a little spicy, and holds up well in the fridge, which is probably why I keep coming back to it.

This version is just a simplified crockpot version. Watch the video here.

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Ingredients

Chicken

• 1.5–2 lbs chicken (thighs or breast)

• 1/2 onion, sliced

• 3 garlic cloves

• 2-3 chipotle peppers in adobo

• 2 tbsp tomato paste

• 1/2 cup chicken broth

• juice of 1 lime

• 1 tsp smoked paprika

• 1 tsp cumin

• salt & pepper

For the bowl

• cilantro lime rice

• black beans

• cherry tomatoes

• avocado or guac

• cilantro

• queso fresco or feta

Crema

• 1/2 cup Greek yogurt (or sour cream)

• 1 chipotle pepper

• lime juice

• salt & pepper

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Instructions

1. Add everything for the chicken into the crockpot.

2. Cook on low for 6–7 hours (or high for 3–4), until it shreds easily.

3. Shred it directly in the pot and mix it back into the sauce. Let it sit for a few minutes so it absorbs everything.

4. Build your bowl, rice, beans, chicken, toppings.

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Notes

• Chicken thighs work great here but I’ve been using breast!

• Don’t overdo the chipotle unless you want it really spicy.

• It gets better after sitting, so leftovers are solid.

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