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.
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.
