Slow Cooker Chicken Tinga Tacos
Ingredients
Slow Cooker Chicken Tinga:
- 1 3-4 lbs whole chicken
- 1 28 oz can peeled whole tomatoes, preferably Roma
- 1 4 oz (115 ml) can chipotle peppers in adobe sauce
- 1 large onion, thinly sliced
- 3 cloves garlic, peeled and minced
- 2 tsp dried thyme leaves or 1 tbsp fresh
- 1 tsp dried basil leaves or 3 tsp fresh
- 1 tsp kosher salt
- 1 tsp fresh ground black pepper
Garnishes:
- 1/2 head iceberg lettuce, thinly sliced
- 1/2 lbs tomatoes, chopped
- 1/3 cup sour cream
- 3 tbsp milk
- 1 pinch kosher salt
- 1/2 lime, zest and juice
- 8 small flour tortillas
Additional (optional) garnishes:
- crumbled feta, cojita or queso fressco cheese
- chopped fresh cilantro
- thinly sliced red onion
- sliced jalapeño
- lime wedges
Instructions
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Place tomatoes in slow cooker and crush with hands or a wooden spoon. Add onion, garlic, chipotle peppers, thyme and basil. Stir with a spoon until well blended. Place chicken in slow cooker, breast side down. Season with salt and pepper. Cook on high for 3-3.5 hours or low for 6-7 hours.
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To make the crema, mix together sour cream, milk, salt, and lime zest and juice in a small bowl. Cover with plastic wrap and keep chilled until ready to eat.
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When chicken is finished cooking, remove chicken from slow cooker and allow to cool slightly. Pull meat into bite size pieces and discard skin and bones.
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Mix all or some of the sauce from the slow cooker in with the chicken (I used some and reserved the rest for another use).
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Top tortillas with pulled chicken, lettuce, tomatoes, crema, and any other desired garnishes.