Slow Cooker Chicken Tinga Keto
Savor the warmth and spice of Slow Cooker Chicken Tinga Keto — a perfect blend of heat and heartiness for any keto diet!
Equipment
- - Slow cooker
- Blender
Ingredients
Main Ingredients
- 1.5 lbs chicken breasts boneless, skinless
- 14 oz diced tomatoes canned
- 7 oz chipotle peppers in adobo sauce
- 1 onion medium, sliced
- 3 cloves garlic minced
- 1 tsp oregano
- 1 tsp cumin
- salt and pepper to taste
- 1/2 cup chicken broth
- 2 tbsp olive oil
- 1 tbsp lime juice fresh
Instructions
- Gather all your ingredients together to streamline the cooking process. Begin by slicing the onion and mincing the garlic. This quick prep work will make it more convenient to layer the flavors into your slow cooker.
- Heat olive oil in a skillet over medium heat. Add the chicken breasts and sear until both sides are golden brown, about 3-4 minutes per side. This step enhances flavor depth and locks in the chicken’s juiciness.
- In a blender, combine diced tomatoes, chipotle peppers, minced garlic, oregano, cumin, and chicken broth. Blend until smooth. This will be the vibrant, flavorful sauce that coats your chicken.
- Place sliced onions in the bottom of the slow cooker. Lay seared chicken breasts on top. Pour the blended sauce over the chicken, ensuring it’s well-coated. Add salt and pepper as per your taste.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours. The slow, leisurely cooking process allows flavors to meld beautifully, resulting in tender, fall-apart chicken.
- Once cooked, use two forks to shred the chicken right in the sauce. This helps the meat absorb more flavor while creating the classic texture of tinga.
- Before serving, squeeze lime juice over the chicken mixture. This brightens up the dish and balances the smoky heat.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Thaw overnight in the fridge before reheating.