Slow Cooker Chicken Tinga

Oh my but this was easy, so easy. I literally tipped things into the slow cooker this morning and by 6 o’clock we had a delicious meal.

  • 6 Skinless, boneless chicken thighs
  • 1 400g tin of chopped tomatoes
  • 1 tablespoon of chipotle rub*

Tip the above into a slow cooker, stir to coat and cook on low for 6 to 8 hours. When cooked shred the chicken with two forks. Serve on tortilla wraps with lettuce, salsa, guacamole, sour cream, sliced spring onion and grated cheese.

Chipotle Rub:

  • 1 1/2 stemmed, seeded, chopped dried chipotle chiles
  • 2 tablespoons pink peppercorns
  • 2 tablespoons coriander seeds
  • 1 teaspoon fennel seeds
  • 1/4 teaspoon cumin seeds
  • 2 teaspoons dark brown sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon mustard powder

Grind the chipotle in a pestle and mortar. Then repeat with the peppercorn, coriander, cumin and fennel seeds. Mix together with the chiles, sugar, salt and mustard powder, stir well to thoroughly combine. Store in a jar.


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