This is one of my kids' FAVORITE dinners! I use to make these on the stove (not the crock pot) but I hate to shred chicken! So I just threw everything in the crock pot, making my life easier!
Caution...it is a very messy dinner! But it is so good, who cares? Just lean over the plate and have lots of napkins!
Crock Pot Ingredients:
2 Large Boneless Chicken Breast
2 15oz. Cans of Stewed Tomatoes
2-3 Tablespoons Chipotle Peppers (crushed) or 2 Chipotle Peppers in Adobo
1 Teaspoon Garlic Powder or 1 clove of garlic chopped
1 Large Onion (quartered and sliced)
~Place onions in the bottom of the crock pot. Add chicken breast (mine are usually frozen...I just stick them in frozen!). Blend or food process stewed tomatoes, chipotle peppers and garlic powder until well incorporated and pour over the chicken and onions. Season with salt and pepper. This really can be cooked on the low or high setting. I usually just put mine in the crock pot in the morning and cook it on low so it is ready for dinner.
For the Tinga:
*A tinga is just another word for tostada. You can find these pre-made in the grociery store, but I usually fry up my own.
1 package of corn tortillas
Corn oil
~I set my burner to medium high and fry for about 1 minute on each side, until crisp. Set aside to drain.
I like to serve my tingas with sour cream, sliced green onions, and a Mexican blend of shredded cheese.
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For the Tinga:
*A tinga is just another word for tostada. You can find these pre-made in the grociery store, but I usually fry up my own.
1 package of corn tortillas
Corn oil
~I set my burner to medium high and fry for about 1 minute on each side, until crisp. Set aside to drain.
I like to serve my tingas with sour cream, sliced green onions, and a Mexican blend of shredded cheese.
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