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Title: Slow-Cooker Chicken Tinga Tacos
Categories: Poultry, Vegetables, Chilies, Herbs, Dairy
Yield: 5 servings

2 lb Boned, skinned chicken
- thighs
1 c Crushed tomatoes; pref fire
- roasted
5 cl Garlic; smashed, chopped
1 (to 3) chipotle chilies in
- adobo; minced
+=PLUS=+
1 tb Adobo sauce
1 tb Tomato paste
1 tb Oil
1 Bay leaf
1 ts Dried oregano
½ ts ground cumin
1 White or red onion; thin
- sliced
Coarse kosher salt
10 oz Box corn; thawed
1/2 ts Onion powder
Juice of 1/2 lime (2 ts);
- more to taste
8 Corn tortillas or tostadas
Mexican-style crema or sour
- cream; for serving
Sliced avocado; for serving

In a 6 to 8 quart slow cooker, combine the chicken
thighs, crushed tomatoes, garlic, chipotle chiles and
adobo sauce, tomato paste, vegetable oil, bay leaf,
oregano, cumin and half the onion. (Reserve the other
half for serving.) Stir to combine and season with 2
teaspoons of salt. Cook on low until the chicken is very
tender, about 6 hours.

About 15 minutes before serving, turn the heat to high
and stir in the corn kernels, onion powder and lime
juice. Cook until the corn is warmed through, about 10
minutes. Meanwhile, if using tortillas, warm them.

Remove and discard the bay leaf. Using two forks,
coarsely shred the chicken. Taste the tinga and add more
salt or lime juice if necessary. Serve the tinga on
tortillas or tostadas, topped with the remaining sliced
onion, the crema and the avocado.

By: Sarah DiGregorio

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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