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Chicken Tinga on a plate
Andrew Fowler

Crockpot Chicken Tinga

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Prep Time 20 minutes
Cook Time 3 hours 10 minutes
Total Time 3 hours 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/4 lbs boneless skinless chicken breasts
  • 1 can 14.5 oz no-salt-added diced tomatoes
  • 1 medium yellow onion thinly sliced
  • 2 garlic cloves minced
  • 1 tbsp minced chipotle pepper in adobo
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1/2 tsp fine salt
  • 1 can 15 oz no-salt-added black beans, drained and rinsed
  • 1 tbsp lime juice
  • 8 small corn tortillas about 50 calories each

Method
 

  1. Mix tomatoes with juices, onion, garlic, chipotle, oregano, cumin, and salt in a 4-quart slow cooker. Nestle chicken into sauce.
  2. Cover; cook on high 2 1/2 to 3 hours until chicken reaches 165°F and pulls apart easily.
  3. Transfer chicken to a plate; shred with two forks. Stir beans into sauce, mashing about 1/4 cup against cooker wall to thicken.
  4. Return chicken. Cover; cook on high 10 minutes until beans are hot. Stir in lime juice.
  5. Warm tortillas in a dry skillet over medium heat, 20 to 30 seconds per side.
  6. Divide chicken and beans among 8 tortillas with a slotted spoon; serve 2 per portion.