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Slow Cooker Chicken Tinga
November 02, 2015

Watching the Mexican Grand Prix this weekend and wanted a different Mexican dish than what we're used to. This seems to fit the bill. Agree with some of the other reviewers: this is spicy hot -- although part of it may have been my problem as I did not seed the chipotle peppers. Did not shred the chicken and return it to the sauce, nor did I use the chorizo at all. Served it over brown rice and took recommendations and added sour cream and a simple guacamole. While that certainly tempered the heat considerably, needed to put the dish in the microwave to reheat. (All the cold ingredients made the dish cooler than lukewarm.) That having been said, DH absolutely loved it; suggested next time we use it in enchiladas. To that end, will double the tomato sauce and cut down just slightly on the chipotle peppers, pour the sauce over the assembled enchiladas and top that with cheese before baking. Will still serve with sour cream and guacamole, cuz it's going to be needed. All and all, however, not a bad dish. Thanks, angelosmommy, for an interesting recipe.

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