Slow Cooker Chicken Tinga

Chicken thighs slow cooked in chipotles in adobo sauce with onion and plum tomatoes then served on tostada shells.

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servings: 8

total time: 8 hours

added on 07/14/2019

recipe by: Frankie

INGREDIENTS

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Pat the chicken dry with paper towels and generously season all over with salt & pepper.
Heat the oil in a large saute pan over medium-high heat.
When the oil is hot sear the chicken, skin-side down (in batches if necessary), until well browned, about 4 minutes.
Transfer the chicken thighs skin-side up to a large slow cooker and set aside.
Keep the saute pan over medium-high heat and add the onion, tomatoes, and garlic to the pan and cook for 1 minute while stirring.
Carefully pour in the chipotle peppers in adobo sauce and stir while scraping the bottom of the pan to release any stuck on bits.
Pour the contents of the pan into the slow cooker on top of the chicken.
Put the lid on the slow cooker and cook, on LOW heat, for 7 hours or until chicken is fall off the bone tender.
Turn off the slow cooker and using a slotted spoon transfer the chicken thighs to a large bowl leaving the liquid in the slow cooker.
Shred the chicken using two forks, discarding any skin and bones.
Return the shredded chicken back into the slow cooker and stir to combine then season with salt & pepper to taste.
Warm up the tostada shells then top them with the chicken, cheese, and lettuce.