Heat up Taco Tuesdays with Slow Cooker Chicken Tinga. Layer onions and seasoned chicken breasts in your crockpot. Mix the tinga sauce in your blender using fire-roasted tomatoes, garlic, smoky chipotle chiles and adobo sauce, and pour over your chicken. Slow cook your chicken and shred in the sauce once finished. Serve up warm in fresh tortillas or diet-friendly bowls with cauliflower rice.
Layer the onions over the bottom of the slow cooker. Nestle the chicken breasts onto the onions, then season with oregano, salt, and pepper.
Combine the crushed tomatoes, chicken broth, garlic, chipotle peppers, adobo sauce, and Worcestershire sauce in a blender or food processor. Blend until smooth. Pour the tinga sauce over the chicken breasts.
Seal the slow cooker, then program to HIGH 3-4 hours, or LOW 6-8 hours.
Shred the chicken in the pot, then toss with the sauce until evenly coated.
Chicken tinga bowls: serve over cauliflower rice and shredded lettuce, with desired toppings.
Chicken tinga tacos: serve in warmed tortillas, with desired toppings.
Nutritional information reflects chicken tinga only; tortillas, cauliflower rice, and/or toppings not included.