Crockpot Chicken Tinga with Chorizo

Name: Crockpot Chicken Tinga with Chorizo
Prep time: 15 min
Cook time: 2 h 45 min
Total time: 3 h
Yield: 18 servings
Cuisine: Tex-Mex, Mexican
Ingredients: 1 tsp Chili Powder; 7 oz Chipotle Peppers in Adobo; 1 whole Diced Onion; 2 whole Garlic; 1 tsp Ground Cumin; 1 tsp Ground Oregano; 2 whole Jalapeño Pepper; 0.75 lb Mexican Chorizo; 0.25 tsp Red Pepper Flakes; 4 whole Skin-On Boneless Chicken Breast; 15 oz Tomato Sauce

Dinner 🍽️Lunch 🥪 Tex-Mex 🇺🇸🇲🇽Mexican Low-Carb Sugar-Free Diabetic-Friendly Gluten-Free Paleo 🦴Carnivore 🥩Clean Eating

Crockpot Chicken Tinga with Chorizo brings tender shredded chicken together with smoky chipotle, tangy tomato sauce, and warmly spiced chorizo for rich, layered heat. The sauce is bold yet balanced, perfect piled onto tortillas, spooned over rice, or served with crisp toppings for weeknight dinners, casual gatherings, or game-day spreads.

Prep15 mins
Cook2 hrs 45 mins
Serves18
DifficultyEasy

1

Combine the chicken, onion, tomato sauce, chipotle chile peppers in adobo sauce, jalapeno peppers, garlic, oregano, cumin, chili powder, and red pepper flakes in a slow cooker.
2

Cook on Low until the chicken is no longer pink in the center, 2 to 3 hours. Remove the chicken from the slow cooker and shred it with 2 forks; return it to the slow cooker.
3

Heat a large skillet over medium-high heat. Cook and stir the chorizo sausage in the hot skillet until browned and crumbly, 5 to 10 minutes; drain and discard the grease. Stir the chorizo into the chicken mixture.
4

Cook on Low for 45 minutes to 1 hour.