Slow Cooker Chicken Tinga Tacos

Course Main Course

Cook Time 4 hours 20 minutes

Servings 10

Calories 231 kcal

2 tablespoons olive oil
1 large onion sliced
1 green bell pepper sliced
1 red bell pepper sliced
1 large tomatillo husk removed, chopped
6 garlic cloves chopped
28 ounces fire-roasted crushed tomatoes I used Muir Glen Organic Fire Roasted Crushed Tomatoes
2 chipotle peppers in adobo sauce chopped + 2 teaspoons adobo sauce from the can
1 teaspoon dried oregano
1 teaspoon ground cumin
2 tablespoons Worcestershire sauce
sea salt to taste
3 pounds boneless skinless chicken thighs

Heat oil in a large skillet. Add onion, green and red peppers, tomatillo and garlic. Saute until vegetable are soft, about 10-15 minutes, adding a little water if necessary to prevent sticking and burning in pan. Add tomatoes, chipotle peppers, oregano, cumin and Worcestershire sauce. Continue to cook another 5 minutes. Place vegetables in food processor and process until just smooth. Season to taste with a little salt. Pour sauce into slow cooker. Gently place chicken thighs in slow cooker, covering pieces with sauce. Cook on low for 4 hours.
Serve with tacos and your favorite toppings.

Nutrition Facts

Slow Cooker Chicken Tinga Tacos

Amount Per Serving

Calories 231 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Cholesterol 129mg43%

Sodium 311mg14%

Potassium 680mg19%

Carbohydrates 9g3%

Fiber 2g8%

Sugar 5g6%

Protein 28g56%

Vitamin A 670IU13%

Vitamin C 34.6mg42%

Calcium 55mg6%

Iron 2.7mg15%

* Percent Daily Values are based on a 2000 calorie diet.