Easy Shredded Chicken Tinga
Jay Gleaton
10 tacos
10 minutes
3 hours 15 minutes
112
Mexican
By far the easiest way to make and insanely delicious, low calorie, high protein, meal. I don't always whip out the crock pot, but when I do, I'm usually making this shredded chicken tinga, or some beans.
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Ingredients
- 2 Chicken Breasts
- 2 tbsp De Arbol Taco Mix
- 1 Jar 3 Alarm Salsa
- ½ White onion diced
- ½ bunch Fresh Cilantro stems and leaves diced
- 1 Jalapeno Diced
- 10 Corn Tortillas, toasted
Directions
- Clean the chicken breasts by removing any fat or bones or tendons you do not want in the pot. The chicken is up to personal preference. This will work with a whole chicken with skin and bones too but for the sake of this recipe we are working with chicken breast for a low fat high protein option.
- Optional: You can brown the chicken in a pan with some salt & pepper and a dash of oil for some extra flavor but only if you want to wash that extra pan.
- Add the chicken to the crock pot. Add the salsa and the taco mix on top.
- Turn it on high for 2 hours, then pull apart the chicken into chunks with a few forks to make sure that all of the chicken is basically covered up by the salsa mixture and cook on low for another hour.
- While you wait, dice the onion, jalapeno, and cilantro and mix together and set aside for the tacos later.
- Shred the chicken with two forks and add it back into the crock pot. Taste and adjust seasonings like salt, pepper, and taco mix until you love it.
- Toast the tortillas in a very hot pan in batches until you have enough for the crowd and place in some aluminum foil or a tortilla container.
- Make a taco foo. Top it with the cilantro mix you made earlier and dive right in.
