Crock Pot Chicken Tinga Tacos
- Author: Kristin Schell
- Yield: 6-8 Servings 1x
- Category: Slow Cooker
- 2 lbs boneless skinless chicken
- 28-oz can whole peeled tomatoes
- 1 cup tomatillo (green) salsa
- 2–3 chipotle peppers + adobo sauce (from a can of chipotle peppers), to taste
- ½ cup sliced onions
- 2–3 cloves of garlic, minced
- 1 bay leaf
- Salt and pepper to taste
- Place chicken, tomatoes, salsa, chipotle peppers, adobo sauce, onion, garlic and bay leaf in slow cooker. Stir to combine. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.
- Remove bay leaf. Shred chicken. Season with salt & pepper to taste.
- Serve with corn tortillas, top tostadas, or make quick and easy nachos.
