Slow Cooker Chicken Tinga Recipe

We serve our smoky, saucy, spicy slow-cooker chicken tinga on a crispy tostada and pile on the flavors with plenty of onions and tangy cotija cheese.

📝 Ingredients

• 1 medium yellow onion
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 2 chipotles in adobo
• 1 (14-ounce) can fire roasted tomatoes
• 1 teaspoon dried oregano
• 1½ teaspoons salt
• 2 pounds boneless skinless chicken thighs
• 1 package tostadas
• ¼ cup chopped cilantro
• ⅓ cup cotija cheese

👨‍🍳 Instructions

1. 1Halve the yellow onion. Cut one half into slices, and finely dice the other half. Set the diced onion aside for serving.
2. 2Heat the olive oil in a large skillet over medium heat.
3. 3Add the sliced onion and cook for 4–5 minutes, or until soft.
4. 4Add the garlic and cook for an additional 30 seconds.
5. 5Transfer the onion and garlic to a blender. Add the chipotles in adobo, fire roasted tomatoes, oregano, and salt.
6. 6Blend on high until smooth.
7. 7Place the tomato mixture and the chicken thighs in a slow cooker.
8. 8Cook on high for 3–4 hours or on low for 6–7 hours.
9. 9Shred the chicken with a fork.
10. 10To serve, place ⅓ cup chicken on each tostada. Top with a sprinkle of chopped cilantro, a sprinkle of diced onion, and a sprinkle of cotija cheese.
11. 11Repeat with additional tostadas, and serve right away.