Easy Slow Cooker Chicken Tinga Tacos
FitMenCook
My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.
Calories 363
Protein 42g
Fat 8g
Carbs 33g
Total Time 35 minutes
Chicken Tinga Tacos Slow Cooker Recipe
Prep Time 5 minutes
Cook Time 30
Total Time 35 minutes
Ingredients
Ingredients for 6 servings
- Sauce
- 1 can (14.05 oz) roasted tomatoes
- 4 chipotle peppers in adobo sauce
- 1/2 cup diced white onion (or red onion)
- 1 1/2 tablespoons coconut sugar
- 1 tablespoon garlic, fresh
- 2 teaspoons smoked paprika
- 2 teaspoons cumin
- 1 teaspoon oregano
- juice from 1 lime
- 2 lb chicken breast tenders, raw
- Avocado cream
- 1 ripe avocado
- 3/4 – 1 cup 2% Greek yogurt
- 1 teaspoon cumin
- fresh finely chopped cilantro to taste
- juice from 1 lime
- sea salt & pepper to taste
- For Tacos
- 12 (white) corn tortillas
- Garnish
- fresh cilantro
- diced white onion
- fresh lime
Steps
- In your multifunction cooker or slow cooker, add the ingredients for the sauce. Mix together.
- Nestle the chicken breasts (or tenders) into the sauce.
- Add 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.
- At 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.
- Cook on low for an additional 6 – 10 minutes, then enjoy!
- To make the avocado cream, mash up the avocado with a fork – make it as smooth as possible, with no clumps. Add the remaining ingredients, mix together to make smooth and season to taste.
- 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.
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Calories
363
Protein
42g
Fat
8g
Carbs
33g
Sodium
Fiber
5g
Sugar
12g