Discover the perfect harmony of flavor and nutrition with our Slow Cooker Chicken Tinga recipe. Tailored for those who've undergone weight loss surgery, this delightful dish offers tender shredded chicken bathed in smoky, spicy sauce, ensuring a satisfying and mindful dining experience on your journey to wellness.
Here's what you'll need:
- 400g can chopped tomatoes
- 200g can of La Morena Chipotle Peppers in Adobo sauce
- 1 diced yellow onion
- 1½ tbsp. coconut sugar
- 1 tbsp. garlic, fresh
- 2 tsp. smoked paprika
- 2 tsp. ground cumin
- 1 tsp. dried oregano
- juice of 1 lime
- 900g chicken breast
Here's how to make it:
Add all the ingredients to the slow cooker bowl and mix together. Nestle the chicken breasts into the sauce.
Cover with the lid and cook on HIGH for 4 hours, or on LOW for 6 hours.
Remove the chicken breasts into a bowl, and using forks, gently pull the chicken apart to shred the chicken.
Using a blender or nutribullet, blend the remaining sauce until smooth.
Now add the shredded chicken back into the sauce and thoroughly mix together. Cook on low for an additional 6-10 minutes to warm through.
Enjoy the Chicken Tinga on it's own, in a quesadilla or make it into a salad bowl.
Nutrition per serving
| Prep | Cook | Kcal | Fats(g) | Carbs(g) | Protein(g) | Fibre(g) |
| 5 mins | 4-5hrs | 235 | 5 | 10 | 35 | 1 |