Slow cooker chicken tinga tacos
1 medium, white or yellow, thinly sliced
5 clove(s), minced
Uncooked boneless skinless chicken breast
No-salt-added canned tomato sauce
Canned chipotle peppers in adobo sauce
2 Tbsp, chopped
1¼ tsp, divided
1½ cup(s), sliced, vertically sliced
1 medium, sliced
½ cup(s), crumbled
½ cup(s), sprigs (optional)
- Heat the oil in a medium skillet over medium-high heat. Add the white or yellow onion and garlic; sauté until softened and lightly browned, about 5 minutes. Spoon the onion mixture into the bottom of a slow cooker. Top with the chicken.
- In a medium bowl, stir together the tomato sauce, chipotle, 1 tsp salt, cumin, oregano, paprika, and bay leaves. Pour the mixture over the chicken. Cover and cook on Low until the chicken is tender, 3 to 4 hours.
- Meanwhile, combine the vinegar and ¾ cup water in a small saucepan; bring to a boil. Add the red onion and return the liquid to a boil. Immediately remove the pan from the heat and let stand until the mixture cools to room temperature. Drain the onions and place in a bowl; stir in the remaining ¼ tsp salt.
- When the chicken is tender, shred the meat in the slow cooker, stirring it with the sauce to combine. Divide the chicken, pickled onions, avocado, cheese, and cilantro evenly over the tortillas.
- Serving size: 2 tacos