A flavorful slow-cooked chicken dish infused with salsa verde, green chiles, and spices, perfect for serving over rice or in tortillas with various toppings.
300 minutes
A flavorful slow-cooked chicken dish infused with salsa verde, green chiles, and spices, perfect for serving over rice or in tortillas with various toppings.
Salsa Verde
cups
Chopped Mild Green Chiles
0 oz
Garlic Clove, finely chopped
each
Jalapeño, stemmed, seeded, and diced
each
teaspoons
teaspoons
teaspoons
Scallions, thinly sliced
each
Cilantro, leaves and tender stems finely chopped
cups
to taste
to taste
Rice
to serve
Tortillas
to serve
to serve
Queso Fresco
to serve
Diced Avocado
to serve
Crushed Tortilla Chips
to serve
1. Combine Ingredients in Slow Cooker
Start by placing the chicken thighs, salsa verde, chopped green chiles, finely chopped garlic, diced jalapeño, garlic powder, onion powder, and ground cumin into a 6- to 8-quart slow cooker. Mix everything together to ensure the chicken is evenly coated with the salsa and spices.
2. Cook Chicken
Set your slow cooker to the low setting and let the chicken cook for 5 to 6 hours. If you plan to be away for an extended period, set the cooker for 4 hours on low, and then it will automatically switch to the warm setting.
3. Shred Chicken
Once the chicken is tender and cooked through, use two forks to coarsely shred the chicken right in the slow cooker.
4. Add Scallions and Cilantro
Add the thinly sliced scallions and finely chopped cilantro to the shredded chicken mixture, stirring well to combine.
5. Season and Serve
Season the mixture with kosher salt and fresh lime juice to taste. Serve the Verde Chicken Tinga over rice or warm tortillas, and garnish with pepitas, queso fresco, diced avocado, or crushed tortilla chips for added texture and flavor.
Use the Tinga as a filling for tacos, topped with fresh onion, cilantro, and a squeeze of lime.
Roll the Tinga in corn tortillas, smother with green sauce, and bake with a sprinkle of cheese.
Spread the Tinga over a crispy tostada and garnish with avocado, crema, and cheese.
Use slow-cooked and shredded pork shoulder for a richer, more succulent version.
Incorporate a chipotle pepper in adobo sauce or a touch of smoked paprika to your sauce for a deeper, smokier flavor profile.
Comments (0)