Crockpot Chicken Tinga - An Essential Mexican Recipe
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- เผยแพร่เมื่อ 26 ก.ย. 2024
- 🇲🇽 3-Step Chicken Tinga Recipe 🇲🇽
1️⃣ Plop the following ingredients into a Crock-Pot / slow-cooker:
• ~2lbs skinless chicken thigh (consider bone-in!)
• 2-5 canned chipotle peppers
• 1-14.5-ounce can of fire-roasted tomatoes
• 3 garlic cloves
• 1 chopped onion
• 3 tsp kosher salt
• black pepper
• 1 tsp cumin
• 1 tsp Mexican oregano
• extra optional spices
○ chili powder
○ a whole bay leaf
○ smoked paprika
2️ Let it braise on low for ~6 hours or high for ~3 hours
(If using an instant pot, you can cook this under pressure for as little as 15 minutes! And if you've got one of the really fancy ones, you can even sear the chicken and onions in the pot before braising)
3️ Remove the chicken to cool. Set the Crock Pot to high. Use an immersion blender to turn the braising liquid into a smooth sauce. Shred the chicken with your hands and return it to the bubbling sauce. Serve chicken as part of nachos, tacos, tostadas, quesadillas, or enchiladas.
Good luck, chef. Lemme know how it comes out.
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Go say hi to Barkley at dinnerwithbarkley.com
hi barkley
hi barkley
sorry i didnt see that im not allowed to talk to you until i have made chicken tinga. im sorry mr shaquille.
You first got my attention with nannernannernannerpuddn. LOL, I'd forgotten how to do it. Now, I'm trying this, which should work just as well with pork, beef, or alligator.
HE NAMED IT BARKLEY 💀
The master of the sub 7 minute food vid.
I feel like he made his next video ten seconds longer after reading this
It's insane how it felt so much longer due to the amount of information he got across in such a short time.
Came to this channel because of you Bri 🤙🏼
The man brian lagerstrom
Blessedly pithy!
YES! Would love to see more slow-cooker / Crock-Pot recipes.
I made birria for the first time last week with lamb shoulder in a slow cooker. Holy smokes.
@Zachary_Sweis stop... that sounds too good and I don't have access to a kitchen right now
@@msjkramey Sorry to hear that.
@@Zachary_Sweis no worries. Did it turn out well?
can you please give a man a link to the recipe???@@Zachary_Sweis
Great video. I love how it's less of a recipe and more of just a quick guide. Also I appreciate that you aren't laboring to make THE BEST most AMAZING chicken you've EVER had, but just something tasty, economical, easy, and nice. Cheers Shaq.
I read this in IntShaq's voice!
where you're wrong is that this IS actually the best most amazing chicken you'll ever have. if he won't say it I will.
I don't know what I did wrong the last time I made tinga, but I made this version today and it came out so well! My only regret is that I didn't make more. Thank you!
I am absolutely terrible at cooking and I made this for my mexican-heritage partner and it worked exactly as described: three days of good tinga we used in multiple dishes over three days. This was added to our repertoire immediately. Thank you so much for sharing. I used an Instant Pot's slow cooking feature on "normal" for 6 hours and that worked just fine.
Wtf is a Mexican heritage partner!?!?!?!?! That's one of the most ridiculous things I've heard!
i salute you for u for washing 3 different dishes for a 1 second onion clip
I mean, dishwashers exist and it takes approximately 10 seconds to put 3 things into it
@@soulbot119 True, but not everything is dishwasher safe, so it may have required handwashing.
I just made this, and I have to say this is 100% now the number one effort-to-taste ratio recipe that I’ll be keeping in my repertoire. I put it over a tostada with avocado and cheese and it was incredible
Seriously this thing is absolutely delicious and takes about 5 minutes to throw together.
Dude, if you need to do a Filipino sequel to this video, you gotta do Chicken Adobo. Just chicken poached in Soy Sauce, Vinegar, Peppercorns, a ton of garlic, and sugar. It's nice as it's basically the island's philosophical equivalent to chili, where every family's is different with different additives (but your own is the best).
I'd like details on this
Reminds me a lot of a NYT recipe "Slow Cooker Chipotle-Honey Chicken Tacos," I've made probably 50+ times. Works great in the instant pot too.
Post the link tho
@@phiacraft338just add some honey my dude
@@phiacraft338 If you copy paste the title into Google search its literally the first search result.
@@phiacraft338 just google bro, they gave the entire title of the article
Just made that the other night. Now I’m here. Wondering how „the algorithm“ knew that 😂 Adding: it’s a paid subscription @NYT cooking. To 2lbs chicken thighs add salt, cumin, chipotle peppers, honey. Cook as Shaquille says.
Made enchiladas with this recipe using the blended braising liquid as the enchilada sauce. Absolutely phenomenal.
What a great idea!
I made this last night in the Instant Pot and it came out great and was super easy and quick! I threw the contents of an entire 2.5 pound bag of frozen boneless thighs... Didn't even have to thaw them. Pressure cooked for 15 minutes, then 10 minutes natural release before quick releasing. Super fast and easy and made enough for 6 lunches. I portioned it with rice but after eating the first serving today, I think I'm going to get some corn tortillas for the rest of it because it's just begging for tortillas.
Lol thank you I was looking for someone who used an instant pot!
@robbb7257 was there enough liquid in the original recipe for the IP? or did you add some extra
@@fractaltheory I didn't add any liquid. I think there was enough in the chicken and onions and tomatoes to steam everything, and nothing burned.
did this and had to add an extra half cup of water to make it not burn (it didn't come up to pressure and gave the burn warning), but i also was sauteing the thighs first, and then the onions to deglaze the bottom, so i think that took some moisture away
@@patrickdaitya7084 yeah, I put the thighs in frozen so they were probably holding a lot of excess water.
I made this last night, I loved it my wife thought it would be better with beef. But what makes it amazing is that I used the sauce to make a Mexican Shakshuka with a diced jalapeño and 1/2 onion this morning and it was a 10/10 and then some
I love the suggestion to make it with beef. I’ll give that a try. Thanks for sharing!
I love the idea of shakshuka💞 brilliant!
i love that the matrix you provided are in coldstone serving sizes
This is fantastic Seth. For those wondering, you can essentially do the same thing with a chuck roast to make some very low-effort high-reward barbacoa.
So in college, I used to throw chicken breast in a slow cooker with a jar of bad salsa. It was delicious... so I'm guessing this will be 1,000 times better.
And it's not even more expensive than using a jar of bad salsa!
My fellow lazy slow cooker chicken friend!
One of my go to recipes for like a full year was chicken breast + the cheapest salsa at trader joe's (salsa autentico, and A+ salsa if you like a little spice). Throw it in the slow cooker and then shred it after like 6 hours.
Tied with that was "carnitas", that is to say pork shoulder with the juice of two oranges, two onions (quartered), some mexican spices (chili powder, oregano, cumin, salt) and two limes, slow cooked for like 8 hours and then broiled to get a little crispy and a little burned. That shit was still delicious on day 6 my friend.
I still do salsa-chicken. It's way too good for how little work gets put in.
how much chicken and salsa?@@dorianthegray
@@yaboiharry It's a super forgiving recipe, it's basically about having enough liquid for the slow cooker to work right. I haven't made it in a few years, but I think it was a 24oz jar of salsa for like 3-4 lbs of chicken breast. Cook on low for 6-8 hours.
The moment I try to look for a good way to make chicken thighs in the crock pot this pops up. Papa Shaquille has blessed me again.
Love your style of presentation. Really appreciate your respect for the ease of preparation so popular now. Your success should continue to grow and it is well earned.
It took 10 months, but I'm finally allowed to talk to you because I made this.
I think my slow cooker isn't as powerful as yours, as 3 hours on high wasnt quite enough. Needed to go the distance to 4. Given that amount of time, it probably will be smarter as a Sunday braise for 7 or so hours on low for me.
Regardless, I did opt to use my immersion blender for the braising liquid and it really was heavenly. Good call on the free real-estate.
Topped our tacos off with some generic bagged Mexican cheese blend and some homemade pico and it was wonderful.
Thanks for sharing this!
“If you let it cool, you won’t need a tool.”
And that is when I hit the subscribe button. This is gold. 🙏🏼
God bless creators who make actually doable weekday meals, i truly need more of this
Viktor, as a fellow Tomato enjoyer, have you considered making a video about tomato soup. Here in Franconia we eat them with Spätzle. Much love
@@paulmoreaux9828 That's his wife's last name I believe, his first name is Internet
Just want to say that I appreciate the small table/infographic at 1:54. I know you have this in some videos, but it's crazy helpful for geeks like me who need something in a visual chat that's easy to follow.
I bought a slow cooker and i used this recipe as the first thing to cook, and it was absolutely delicious.
I went out and got the ingredients and made this almost immediately and it's INCREDIBLE. I agree that slow cookers are great in the hot summers so this is definitely joining my regular recipe arsenal.
This is such a great method and chicken tinga is such an easy way to make a bunch of great dishes easily, once you have a batch. I regularly make it similarly, the only slight difference is I just simmer the chicken and aromatics first in some salted water and/or whatever stock I have, then keep the resulting chicken broth and put the chicken in the fridge for later. Then I sweat some onion and garlic, add the tomato, chipotle, and whatever else I'm using and slow cook the chicken. It is an extra step, though not one that's very intensive or time sensitive and I end up with a bunch of really great chicken broth after. I often use some leftover chicken broth to simmer the next batch of chicken, and it just keeps getting richer.
I’m on board with summer crockpot recipes! I don’t want to heat up the house or be stuck watching a pot in the summer.
I’ve never been a fan of leftovers, but recognize that good food is good food so I make giant batches and freeze them in one-cup blocks (using Souper Cube silicone trays). Vacu-sealing really stretches their freezer life. Once I’ve done this a few times, I’ve got lots of variety so leftovers are yummy! With your recipe, I feel I could do a lot using this as the base and changing up the finish. Taquitos, tacos, and quesadillas, of course, or over rice or salad greens. That blended sauce is a lovely way to add to the elegance of simple foods.
Love the way you organize your videos, offer explanations regarding why you chose what you did and added options. Keep up the great work!
Just finished making this and it made me fall in love with my crockpot all over again. This is such an amazing recipe and will definitely be going into the rotation for easy weekday cooking.
Can’t wait to make this! Pleaaasaseee make some more croc-pot style videos, especially tips on how to extend cook times due to longer work shifts!
Cotija is the best topping for a tinga taco. Personally, I like making burritos with tinga, refried black beans, crema, cotija and cilantro. 10/10
I've got a lot to say about how good this recipe is and how many times I've come back to this video.
Dude... This is a great video. I love your approach to recipes. Upfront delivery with simple instructions, but with more of the "why" addressed. Also appreciate the additional hints along the way to save us time or encourage a more nuanced approach for those with a little more time to kill.
Made this about 10x now, and even gotten a few friends to make it themselves too. Amazing bang for your buck recipe in terms of effort. 11/10 Video
Idk why my crockpot gives me the tingles like no other cooking gadget. The possibilities are so endless. The process is so effortless. The results are so impressive.
Funny enough, I didn't know what chicken tinga was until I watched this video, but a few weeks ago I made literally the exact same thing with pork shoulder, all the way down to using canned Chipotle in adobo and blitzing the liquid into a sauce when it was done. I looked in my pantry and saw the can and thought "what the hell, let me throw something together". It was incredibly delicious.
You make the best videos, hands down. No bs, straight to the point, valuable information ❤
As a Mexican, glad Tinga is getting its recognition it deserves because so many non-Mexican people have never even heard of it considering it’s so common in Mexico.
That doesn't even make sense. If we continue this we'll have people from every small tiny country talking about every dish as if it's necessary. Why didn't you just say, " I'm glad there's a simple video guide on tinga, now, hopefully, many more people can enjoy it, as much as I do" who cares that you're a mexican? Who cares?
@@strictly45s6 bro you are on a video about Mexican food, so it a given that people are going to say if they are Mexican or not. I’m Mexican and damn proud of it. I’m proud of my culture, I’m proud of my history, I’m proud of my food. Now stfu and keep enjoying my food.
@jr3753 your history? That's interesting. Because mexico is fairly new. Before the late 1800s it was known as new spain. And before that there was no mexico. Your history is full of submission. Mexicans today only have mustaches Because of the Spaniards that conquered them. Because before that, there were only natives. What mexican history are you proud of?? That mexicans only exist because they were dominated by Spaniards and MIX (mex) with natives??? Hence the word MEXico. You're mutts. Submissive mutts at that. And if you really think that it's your food! You don't know you're history. That big piece of meat that rotates on that stick, and it's shaven to serve. That's not mexican. That came from Lebanese. Armenian. That beer that mexicans drink. That was not brewed by mexicans. It was immigrants from Germany who brewed it in mexico. What history are you proud of?? What food is your food??? The atole?? The parts of meat that nobody wanted and made menudo out of it?? All that low class shrimp you all eat!? Those bottom feeders??? What are you proud of?? Being from a country that submitted to Spain and has murals on men on horses (spainards) looking down at your people on your knees with that scared look on their faces of defeat?!?!??! Go ahead, if that's what you're proud of, go ahead. And I haven't even begun to talk about your history in illegal drugs. So damn poor, mexicans didn't have indoor plumbing until the 1970s! And that's only because more and more Americans demanded better life there!!! Even in the 1970s mexico didn't know about burritos. That's an american thing!!!
@jr3753 and I will not stfu!!! I will continue to speak facts to those of you mexicans who don't know your history. Who continue to speak the language of your dominators (spanish) !!!!! Because they made sure to remind you all that you came from them!!
@@strictly45s6 stop liking you’re own comments, you’re pathetic. We kicked the Spanish out of Mexico more than 200 years ago by mostly indigenous people with machetes and freed Central America and the US southwest in the process. Spanish became the first language way after our independence and we joined our Latin American brothers. Mexicans living in your head rent-free.😂😂VIVA MEXICO 🇲🇽
i gotta be honest, i cook almost every night of the week for my wife and I, and this recipe has completely changed my life. No more f-ing around with trying to figure out how to prepare a large quantity of chicken for salads, tostadas, tacos, enchiladas, etc. Considering how flavorful and moist the immersion blender "sauce" makes the chicken, you could even rebrand this as like a protein chow for bodybuilders with chicken breast instead of eating dry ass plain chicken breast. Thanks again
I made this recipe in my InstantPot. I used the high setting for 25 minutes with a natural release. So good!!! And so much quicker than the crock pot. Thanks for the yummy recipe. I used 4 chipotle peppers and the blended sauce was nice and zippy.
Just made this in an instant pot. Easiest meal with the most flavor for such a short amount a time. Holy hell. New go to
This was the most amazing thing I've tasted in a long time
Made this with all the ingredients even the extra ones and we both ascended to heaven after eating it
My wife likes when I chill the leftovers then make a salad with it. Iceberg lettuce, chilled tinga, served with some diced celery, crushed totopos, crumbled cotija, a drizzle of crema as the dressing, and garnished with cilantro on top
I made this today and long story short I would trust you with my life. You have single-handedly improved my cooking skills about 10-fold.
As someone making this dish now, I have to say, going back to watch for further instruction has been a breeze. Quality video, great job. I’ll update with the results after dinner!
Update: was great
I, too, am part of the slow cooker in the summer gang. I hardly use it in the fall and winter because I prefer warming the house via oven and baking then. We can’t afford to heat up the house in the summer in SoCal because the energy costs are astronomical.
Okay, I made this tonight in a dutch oven, and it was seriously amazing. Pretty cheap ingredients, it made a lot of food, and it was super simple. I accidentally left the skin on the thighs, but it was easy enough to remove the skin after it'd cooked, while shredding by hand. I will be making this again without a doubt.
I made this crock pot chicken tinga yesterday, it did not disappoint. In fact, my wife loved it to the point that she asserted that these were the best tacos we've ever had at home.
I usually do a big crockpot something-or-other on Thursdays to use for easy meals going into the weekend (I work nights on Friday and Saturday). So this video came along at a pretty good time for me to give it a go this week! Nice.
Stopping by to say I’m making this once again, I’ve lost count how many times I’ve made it. I’ve made a lot of variations, but sticking to these basics listed here make it the best imo
This was the easiest and tastiest chicken I've had in awhile. Looking forward to how many excellent meals this will make
Today is the 4th time I’ll be making this recipe. It’s an absolute smash hit with everyone who’s tried it and it’s silly easy to set off in the slow cooker in the morning. Gonna make fresh tortillas for the first time today to go with it. Thanks for the recipe!
I generally do something in the crockpot to meal prep my dinners for the work week so I don't have to think about it so a recipe from you immediately jumped up on my list of recipes to try. Just had some tonight and it did not disappoint, this is 100% going into my rotation
I made this for dinner tonight (and made corn tortillas using his tips), and this is 100% the best thing that has ever come out of my crockpot. It is saucy, and could easily be eaten with rice, quinoa, etc.
I'm really into the uptick in accesible Mexican dishes, from my Midwestern Mexican POV. Definitely more flexible, approachable, and less shame about the lack of calloussed hands for tortilla flipping
I've made this dish at least 25 times by now. One of my all time favorites!
This is one of my go-to dishes now. It has such a high tastiness to effort ratio that its kinda crazy
I made this on Friday morning to be ready for Friday afternoon and dinner. Omg, this is a banger! I was looking for something easy, healthy, fits well in my macros AND is tasty AF. Win-win-win. This recipe is going in my regular rotation. Thank you!
Just made this in super hot Florida. It's a great idea to not heat up my house with the oven. My wife just said it's tastes better than it smells. All in 100 percent part of the rotation now. Thanks so much.
Please make more slow cooker protein recipes!! This recipe is amazing.
I've been struggling to make good shredded chicken for years. Made this in the Instantpot last night, best shredded chicken I've ever made, easy, cleanup wasn't bad. 10/10, will be making again.
I bought an immersion blender today just to make this and it's so good. I can't imagine stopping at just the shredded chicken. The puree'd sauce makes this heavenly. I can't wait for leftovers!
YES! Would love to see more slow-cooker / Crock-Pot recipes.. The master of the sub 7 minute food vid..
This recipe motivated me to buy a crock pot. It came out so freaking good and it was so easy!! I'd love to see more slow cooker recipes from you- everything you share is just excellent!
Viewers Beware: don't be like me and put frozen chicken into your crockpot thinking that it will thaw first prior to cooking. The temperature change will crack the ceramic! What started as a hairline crack developed into a full blown fracture and the pot is now unusable
Thanks!
But you *can* put frozen chicken in the instant pot and it should all be cooked in 20 mins (verify with your thermometer of choice)
You may be able to find a replacement crock at a secondhand store ✌🏻
I sous vide my frozen chicken first and then move it to the crockpot
lmao i bought chicken for this recipe without considering beforehand it was frozen. thank you for the tip
So I doubled up these proportions with the bonus items (though sadly I couldn't get Mexican oregano even though I was certain my Loisaida C town had it) and turned it into a stew in the Instapot. For anyone curious I...
* Sautéed the onions with spices + garlic (2-5 min)
* Added in the chicken to coat and cook (2-5 min)
* Then added in the chipotles in adobo sauce + canned tomatoes
* Cooked it 20 min at high pressure with quick released bc I'm lazy
* When it was done, I took the chicken out and shredded
* Immersion blended the braising liquid
* Added chicken back with a can of corn and can of posole/hominy (drained, rinsed) and let the whole thing saute for ~2-3 min then left it on keep warm for ~30-45 min to integrate a bit
I'm no expert or anything but it came out pretty nicely and will be going in my rotation for Instapot batch meals for the week. Definitely up there for me with Kenji Lopez-Alt's green chili recipe (though that one requires a ton of delicious but not always easy to source peppers if you don't plan ahead).
Word to the wise: Watch that adobo sauce. I was transferring my leftover peppers and sauce to a container and a drop got right in my eye. Not fun.
Had to come back to say this is what brought our crockpot out of retirement, and it was perfect. So easy to make, even went extra easy and bought pre-chopped onion and garlic. 10 minutes tops putting everything in the crockpot, and 3 days of delicious, flavorful food.
My favorite thing is how versatile it was, usually meal prep can get boring after the 3rd or even 2nd day of eating it, but the opposite is true of this recipe! I got excited thinking of trying it next in a quesadilla, or burrito, or as a rice bowl. Ty for the recipe.
love this for u
Alright, made this today for the first time. The chicken is quite good, but 100% the sauce you make/blend/simmer completes it. Absolutely outstanding
A person I dated a few years back actually made this for my family, and my sister is vegan so she swapped the chicken for the morning star vegan chicken, served on tostadas and I added sour cream to mine. even though it was vegan it still absolutely slapped.
Hell yeah
What a clear way to communicate the recipe, love this video style!
I finally made this earlier today and my goodness, it might be the best thing I've ever cooked. Definitely the best crock pot meal I've ever made.
I’ve stumbled onto this video via “the algorithm” and have to say it’s one that I am stoked to have been introduced to.
Your approach to cooking and the style of presentation is seriously A+. Glad to check out your other content and give a follow.
AND… really excited to give this recipe a try :)
Be well
Seeing as I just got done setting this recipe on the stove to cook in time for dinner for the second time - After the first we decided as a family to put this dish into our regular rotation - I'm legally obligated to talk to you.
Thank you for this dish and your whole channel. We have ours over toasted rice with avocado slices and whatever veg/herbs are fresh in the garden.
Ive made this recipe. The peppers in adobo sauce is such a great and flavorful ingredient. It is extremely tasty and its so easy to make, i like the extra flavor of adding a lot of the peppers and adobo sauce
Made this today for dinner! It's delicious but very salty (3lbs of chicken). Maybe it was the fire roasted tomatoes I used, but I'd lower the salt to 1.5-2 tsp. Definitely added to my rotation, though.
I was going to lower the salt when I make it and this seals it.
just stuck this on, been in the back of my mind for months and I've finally decided to try it, will update with results
I made this last night in the instant pot (I sautéed the onions first, then did a 30 minute pressure cook on the chicken/poultry setting with a natural pressure release) with the bay leaf, 1 tsp chili powder, and about 1/2 tsp smoked paprika and it came out just freaking awesome! Oh, and I used chicken breasts. I don't have anything to blend with so I didn't do that part but it doesn't feel necessary. Thanks, Shaquille!
First timer. Appreciate the brevity yet detailed delivery. Going to give this a try! Thanks!
Tyvm. This was great. I love chef Jon but this version is way easier. My new favorite crockpot meal for sure.
Found this randomly and glad I did. It's a real hit at my house. Thank you!
You are genuinely the best TH-cam channel of its ilk, and one of the best in general
I made this last night for dinner, but used the full can of chiles in adobo sauce because I wasn't sure I'd get to the remainder of the tin before it would go bad. But either way, it came out delicious! I used bone in skin on chicken thighs and can already see myself making this regularly since it's so easy and tasty.
Yo I just made this too and only used half the can of chilis, but it wasn't that spicy, wish I used the whole can. Def will next time, no point saving it.
A simple week night crockpot recipe that's versatile and plentiful? This ticks all my cooking recipe boxes!
I appreciate how simple, concise, and honest you are with your recipes. Thanks!
2:06 haha this is a great point about different oreganos, I recently grew both thai basil and italian basil and I was amazed at the taste difference, so thanks for mentioning this
I used to make this dish all the time in college with an instant pot. Perfect crossroads of low effort, tasty, and pretty quick if you use a pressure cooker. It was only today that I learned it was called "chicken tinga" lol
Oh, perfect! I was thinking of making this in my instant pot but don't know how long to cook it for. Do you have any tips for fellow instant pot slackers? Thanks!
I made this last night. It was delicious and so quick and easy to make. Thank you, Internet Shaquille, for a new family favorite.
For the vegans, jackfruit was absolutely not a bad swap suggestion but try with soy curls/soy chunks instead because they SOAK up that liquid 🥰
and unlike jackfruit, they've got protein! if i eat a dinner without a protein source i will be having a second dinner in 45 minutes.
@@takeoutchopsticks Absolutely agreed!
Saw this right before i was about to go to the store, and honestly i am excited to try it. Cooking it rn, will update.
Do not sleep on that unripe jackfruit either tho folks, as a person from the tropics I gotta say I almost prefer it to chicken sometimes, stuff's gooood. Have that over rice not as a protein but as the world's meatiest vegetable side, and boy do it slap
Instructions unclear, harvested 6.5 pounds of fruit from a ripe jackfruit from the store, so I tripled this recipe. Now I have quarts of sweet and spicy jackfruit soup. Too loose for burritos, too sweet for nachos, I wonder what I'm going to do with this stuff.
Still interested in trying this with some green canned jackfruit in the future, but any suggestions for this stuff?
This chicken is beautiful for a quesadilla! Mexican blend cheese, a pico (homemade or shop bought), chicken, and then rub a little olive or vegetable oil on the tortillas and sprinkle some complete chicken seasoning on the outside as you put it in the pan. Really tasty!
I tried this with fire roasted peppers since I couldn’t find tomatoes (that in addition to blending the sauce at the end) and the end result was also bangin. Strongly recommend
Chicken Tinga is one of my all time favorites, but I've never thought to do it in a crock pot. After watching this I went straight to the store and bought some chicken and now my crock pot is working on some delicious dinner. Thanks bud!
I’m all about crockpot meals in the summer for the same reason as you - keeps the house cool! The meals tend to be very hearty but if I’m eating it in the AC I’m good.
Finally made this - accidentally bought cilantro instead of oregano. Forgot to get fire roasted tomatoes so i used a can of normal diced tomatoes. Fell asleep so it was left cooking an hour too long. Still came out amazing. Those peppers hold so much power!
I'm with you on not adding sugar, but using a sweet onion really jacks up this dish for me.
God amongst men. Hope you never to bored of uploading
Looks great--gotta try this! As I have a family history of Cancer and need to avoid the IGF-1 in meat I'm going to use seitan Thanks for posting
Just made this, added it to tostadas with queso fresco, crema mexicana and avocado slices, it was so goodd.
Muir glenn is my go to tomatos in a can/Rotel. They're quite good and clean. Glad to see others like it also
I like to cook, it is fun. But weeknights are a constant struggle in my house. I have always despised crockpot meals (childhood trauma). This recipe is going in the week day rotation and my mind has been opened to the potential of crockpots. Thanks for quality and thoughtful videos 👍.
It’s such an easy meal, and it’s really tasty. When I’m feeling really lazy I’ll make a batch of this and then just chuck in a couple tins of beans of some kind and then throw some sour cream, spring onions and coriander over top, and a salsa of some kind to add vegetables. A different dish by that point I guess, but delicious and healthy.
I took your advice and bought Mexican oregano. WOW. I'm kind of ashamed I never bought this before when I've seen it in recipes. It's awesome and I loved its flavor. Thank You!!!