This is an authentic Mexican favorite! Shredded chicken and onions simmered in a chipotle tomatillo sauce served on crunchy tostadas. Leave this simmering away all day in the slow cooker for an amazing but simple dinner.
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)
¼ - ½ cup sliced onions (depending on preference)
2-3 cloved minced garlic
1 bay leaf
salt and pepper to taste
1 package Tostada shells
15oz can refried beans, optional
Store bought guacamole (or homemade), optional
Sour cream and cheese for topping, optional
Instructions
Place chicken, tomatoes, salsa, adobo sauce, onion, garlic and bay leaf in slow cooker
Stir a bit to combine
Cover and cook on low for 6-8 hours or high for 3-4
Remove bay leaf and use two forks to shred chicken and break up tomatoes
Taste and add salt and pepper as desired
Serve on tostada shells with desired toppings
Recipe by A Day in the Bite at https://www.adayinthebite.com/chicken-tinga-crockpot/