Ingredients:

  • 2 pounds (900g) boneless, skinless chicken thighs
  • 1 tablespoon (15ml) olive oil
  • 1 medium onion, chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 (28 ounce/794g) can crushed tomatoes
  • 2 chipotle peppers in adobo sauce, plus 2 tablespoons (30ml) of adobo sauce
  • 1 teaspoon (5ml) dried oregano
  • 1/2 teaspoon (2.5ml) ground cumin
  • 1/4 teaspoon (1.25ml) ground cloves
  • 1/4 cup (60ml) chicken broth
  • 1 tablespoon (15ml) apple cider vinegar
  • Salt and freshly ground black pepper, to taste
  • Tostadas (or tortillas, rice, lettuce wraps, etc.)
  • Toppings: crumbled queso fresco, shredded lettuce, diced avocado, crema or sour cream, sliced radishes, cilantro

Instructions:

  1. If desired, sear the chicken thighs in a hot skillet with olive oil until lightly browned on both sides. This adds extra flavour but isn’t essential. Season with salt and pepper.
  2. In the same skillet (or straight in the slow cooker if not searing the chicken), sauté the chopped onion until softened. Add the minced garlic and cook until fragrant.
  3. Add the crushed tomatoes, chipotle peppers in adobo sauce (chopped), adobo sauce, oregano, cumin, cloves, chicken broth, apple cider vinegar, salt, and pepper to the slow cooker.
  4. Place the chicken thighs on top of the sauce.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is easily shredded with a fork.
  6. Remove the chicken from the slow cooker and shred it with two forks.
  7. Return the shredded chicken to the slow cooker and stir to coat with the sauce. Let it simmer for another 15-20 minutes to absorb the flavors.
  8. Serve the chicken tinga on tostadas (or your preferred base) with your favourite toppings.