Name: Slow-Cooker Chicken Tinga Tacos
Prep time: 5 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 1 ripe avocado; 3/4 -1 cup 2% Greek yogurt; 1 tsp. ground cumin; fresh, finely chopped cilantro, to taste; Juice from 1 lime; sea salt & pepper, to taste; 1 (14.5-oz) can roasted tomatoes; 4 chipotle peppers in adobo sauce; 1/2 cup diced white (or red) onion; 1 1/2 tbsp. coconut sugar; 1 tbsp. garlic, fresh; 2 tsp. smoked paprika; 2 tsp. ground cumin; 1 tsp. oregano; Juice of 1 lime; 2 lb. chicken breast tenders, raw; 12 white corn tortillas; Fresh cilantro; Diced white onion; Fresh lime juice

Step 1In your multifunction cooker or slow cooker, add the ingredients for the sauce. Mix together.

Step 2Nestle the chicken breasts (or tenders) into the sauce.

Step 3Add the top of the cooker and cook. For pressure cooking, seal the steam hole, set temperature between HIGH and MEDIUM HIGH, and cook for 25 – 30 minutes. For slow cooking, cook on HIGH for 4 hours or on LOW for 6 – 8 hours.

Step 4At the end of the cooking cycle, remove the chicken breasts and add them to a bowl. Gently pull the chicken apart using forks to be shredded. Add the shredded chicken back to the sauce and thoroughly mix together. Pro-tip: before adding the chicken to the sauce, use an immersion blender to make the tinga sauce smooth; another option is to pour the liquid into a blender, pulse blend until smooth, then add it back to the cooker.

Step 5Cook on low for an additional 6 – 10 minutes, then enjoy! If you’re making tacos, toast the tortillas in a skillet without oil. If you want to make a burrito bowl instead, here are some options: your choice of rice (brown rice or cauliflower rice); sautéed bell peppers and onions; tomato, lettuce and avocado cream.

Slow-Cooker Chicken Tinga Tacos

Ingredients

For the avocado cream:

For the sauce:

For tacos:

For garnish:

Directions

For the avocado cream:

For the chicken:

Chicken Recipes