Ingredients:

  • 900g (2 lbs) boneless, skinless Chicken Thighs
  • 1 Teaspoon Salt
  • ½ Teaspoon Black Pepper
  • 400g (14.5 oz) crushed Tomatoes
  • 2-4 Chipotles in Adobo Sauce
  • 2 Tablespoons Adobo Sauce (from the canned chipotles)
  • 2 Tablespoons Tomato Paste
  • 1 Tablespoon Dried Oregano (preferably Mexican oregano)
  • 1 Teaspoon Cumin
  • 1 Teaspoon Apple Cider Vinegar
  • ½ Cup (120 ml) Chicken Broth (low sodium)
  • 1 large Yellow Onion, thinly sliced
  • 3 Cloves Garlic, minced
  • 2 Tablespoons Olive Oil or neutral cooking oil
  • 1 Bay Leaf

Instructions:

  1. Combine the crushed tomatoes, chipotle peppers, adobo sauce, tomato paste, dried oregano, cumin, apple cider vinegar, and chicken broth in a blender. Blend until completely smooth.
  2. Heat the olive oil in a skillet over medium heat. Add the thinly sliced onions and sauté for 5-7 minutes until they are softened and lightly caramelized. Add the minced garlic and cook for 1 minute until fragrant. Transfer the sautéed onions and garlic mixture into the bottom of the slow cooker insert.
  3. Pat the chicken thighs dry and season lightly with salt and pepper. Place the chicken pieces directly on top of the onion mixture in the slow cooker. Pour the prepared Tinga sauce evenly over the chicken. Ensure the chicken is mostly submerged. Nestle the bay leaf into the sauce. Cook on LOW for 6-7 hours or on HIGH for 3.5-4 hours, until the chicken is fork-tender and reaches an internal temperature of 165°F (74°C).
  4. Carefully remove the chicken pieces from the slow cooker and place them on a cutting board. Discard the bay leaf. Use two forks to shred the chicken finely. Return the shredded chicken to the slow cooker and stir well to coat completely in the rich Tinga sauce.
  5. If the sauce appears too thin, transfer the entire mixture to a large skillet and simmer gently over medium heat for 5-10 minutes, stirring occasionally, until the sauce thickens slightly and clings beautifully to the shredded chicken.