Ingredients:

  • 3 lbs boneless, skinless chicken breasts
  • 1 large yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 cup low sodium chicken broth
  • 1 (15 oz) can crushed tomatoes
  • 2 Tbsp apple cider vinegar
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp salt (or to taste)
  • 1/2 tsp freshly ground black pepper
  • 2-3 chipotle peppers in adobo sauce
  • 1 Tbsp adobo sauce from can
  • Corn or flour tortillas (for serving)
  • Cotija cheese, crumbled (for garnish)
  • Fresh cilantro, chopped (for garnish)

Instructions:

  1. Place the chicken breasts in the bottom of the slow cooker insert.
  2. Scatter the sliced onion and minced garlic evenly over the chicken.
  3. In a small bowl, whisk together the chicken broth, crushed tomatoes, apple cider vinegar, oregano, cumin, salt, pepper, and the chopped chipotle peppers along with 1 Tbsp of adobo sauce. Ensure the chipotles are well mashed.
  4. Pour the liquid sauce mixture evenly over the chicken in the slow cooker.
  5. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the chicken is fork-tender.
  6. Carefully remove the cooked chicken breasts from the slow cooker and place them on a cutting board or large plate. Use two forks to shred the chicken thoroughly.
  7. Return the shredded chicken to the slow cooker. Stir well to coat the meat completely in the rich sauce. Let it simmer on HIGH for a final 15 minutes to allow the sauce to thicken slightly.
  8. Serve the saucy Tinga hot over warmed tortillas, garnishing generously with crumbled cotija cheese and fresh cilantro.