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This chicken tinga is perfect for the slow cooker. When I first saw the ingredients—tomatoes, tomatillos, adobo sauce, garlic and onion—I knew I had to try it. Let it simmer all day for an easy, flavorful dinner. 
Serve the tinga however you like: tacos, bowls, or tostadas. My favorite is tostadas—the crispy corn shell adds the perfect crunch.
A spread of refried beans and a scoop of simple guacamole make an ideal base. I sprinkled a little cheese on top and added a dollop of sour cream. Simple and delicious. 
Set this out buffet-style with rice and extra toppings—lettuce, tomato, olives—so everyone can build their own plate. Minimal effort, maximum flavor. Time to spice up your meal plan!
Slow Cooker Chicken Tinga Tostadas
Jennifer Draper
Pin Recipe
10
4
4 hrs 10 mins
8 servings
283 kcal
Ingredients
- 2 pounds boneless skinless chicken (I used a combo of breast and thighs)
- 28 oz can whole peeled tomatoes
- 1 cup tomatillo green salsa
- 2 tablespoons adobo sauce (from a can of chipotle peppers)
- 1/2 cup sliced onions
- 3 cloves minced garlic
- 1 bay leaf
- Salt and pepper to taste
- 8 tostada shells (1 package)
- 15 oz can refried beans optional
- Store-bought or homemade guacamole optional
- Sour cream and cheese for topping optional
Instructions
- Place chicken, tomatoes, tomatillo salsa, adobo sauce, onion, garlic and bay leaf in slow cooker.
- Stir gently to combine.
- Cover and cook on low for 6–8 hours or high for 3–4 hours.
- Remove bay leaf and use two forks to shred the chicken and break up the tomatoes.
- Taste and add salt and pepper as desired.
- Serve on tostada shells with refried beans, guacamole, cheese, sour cream and any other desired toppings.
Nutrition
Carbohydrates: 23 g
Protein: 28 g
Fat: 8 g
Sodium: 1460 mg
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Important nutritional disclaimer
