Slow Cooker Picante Chicken Tinga

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by Nancy Newcomer

I love talking with foodie friends, sharing recipes, ideas, life philosophies, and hearing how about what inspires them. If you ever want to eavesdrop on the conversation, make sure you tune in for my weekly podcast, The Dish with Nancy Newcomer. One of my favorite past guests is fellow blogger Alice Phillips of Ally’s Kitchen. I love her down to earth quality and her Bohemian Bold style of cooking and approach to life. I always learn something new from Miss Ally~ this woman cooks more than anyone I know! When putting together ideas for a recent show, I wanted to include some crockpot recipes…who better to consult with than Ally!

My lovely friend has created a 6 ingredient slow cooker recipe that’s so simple that just about anybody can handle…even those of you who say you hate to cook (who are you people anyway?!).  Her Picante Chicken Tinga is especially great because it saves tons of precious time especially when you’re trying to get other things done AND it’s easy, on the cheap and super healthy. Trust me, this one is tasty! Thank you Miss Ally~ I appreciate you letting me share your “love in a pot”! Original Post: Picante Chicken Tinga

Picante Chicken Tinga

serves 6+

3 lbs. chicken (I used 2 thighs, bone-in, skin on for flavor & 3 chicken breast filets)
1 jar (16 oz.) Medium spicy salsa
1 cup water
2 tsp. ground cumin
½ tsp. sea salt
1 can (4.5 oz.) green chiles, diced


Put the chicken, salsa, water, cumin, and salt in a slow cooker. Cook on high for about 3 hours. Check a couple of times just to blend and stir. After about 3 to 3 ½ hours, chicken will be tender and can be shredded with a fork.

Use tongs to remove the chicken skin and bones from the thighs. Add the green chilies and blend. Ready to serve however you wish—over rice, on a bun as a sandwich, with beans—get creative!

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