Slow Cooker Chicken Tinga

A spicy chicken and chile dish. A good friend of mine from Guadalajara who works hard to make this on the stove inspired me to make my own version in the slow cooker. Serve on tostada shells and garnish with chopped cilantro and onions.

Step: 1

Mix 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.

Step: 2

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

Step: 3

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

Step: 4

Cook on Low for 45 minutes to 1 hour.

Per Serving: 131 calories; protein 10.2g; carbohydrates 3.9g; fat 8.1g; cholesterol 30.2mg; sodium 418.4mg.

The word “stew” can process to 2 time a dish and a make dishes method. Stewing involves slowly cooking chunks of meat, vegetables or beans in a flavorful liquid . It’s same as to braising, but it does have a few piece of differences. The meat is chopped into smaller pieces but of being cooked all of it , and the liquid completely covers the contents in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that comfortable you up on a cold , winter day. It’s right that ; a bowl of classic beef stew can make warming featured food , but stew’s comfort factor more than a way beyond preserving you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.