Slow-Cooker Keto Chicken Tinga [Keto, Low-carb, Sugar-free, Gluten-free]
Slow-Cooker Keto Chicken Tinga
Keto | Low-carb | Sugar-free | Dairy-free | Nut-free | Gluten-free | Soy-free |
If you’re looking for a meal that is both easy AND insanely flavorful, you’ve come to the right place! Chicken Tinga (Tinga de pollo), is originally from Puebla, Mexico, and simply put, it’s one of my favorite classic Mexican dishes ever. Its big and bold flavors come from slow-cooking the chicken in tomatoes, onions, and chipotle peppers. It’s spicy, rich, and unmatched in deliciousness!
While the original method is braised and simmered on the stove top, my non-traditional version uses a slow-cooker (crock pot) to make this recipe extra easy, so it works well for a busy household, even on a weekday. You can throw everything into the slow cooker in the morning, and come back to one spectacular dinner when you get home from work.
The chicken is incredible in tacos, burrito bowls, or salads, but since it’s often served in Mexico on tostadas (crispy fried tortillas), that’s still my preferred vessel for the pulled chicken. I simply air fry or toast low-carb tortillas, and serve with avocado, queso fresco or cotija cheese, and salsa, for a perfect dinner. Buen Provecho!
*And don’t forget to read through the PRO TIPS for this recipe below!*
Macros per Serving
Note: Macros do not include the optional ingredients
Servings: 6
Calories: 303
Protein: 52.6 g
Fat: 6.1 g
Net Carbs: 4.9 g
INGREDIENTS:
One 15 oz can - Tomato sauce
1 to 3 peppers (depending on desired spice level) - Chipotle peppers in adobo (from a 3.5 oz can)
2 Tbsp - Knorr Caldo de Tomate (see PRO TIPS)
2 tsp - Cracked black pepper
1 Tbsp - Garlic powder
2 tsp - Dried oregano
1 tsp - Cumin
2 tsp - Smoked paprika
3 - Roma tomatoes, thinly sliced
1 - Yellow onion, thinly sliced
3 lbs - Boneless, skinless chicken breasts
5 - Bay leaves
4 to 5 - Dried chiles de arbol, optional
Optional, to serve: Flour tortillas, sliced avocado, crumbled queso fresco
PRO TIPS:
Look for the Caldo de Tomate in the Latin or International aisle of your grocery store. If you can’t find it, just use chicken bouillon instead.
Chiles de Arbol are a medium-spicy, dried chile famously used throughout Mexican cuisine. Though the chile de arbol is optional in this recipe, they are highly recommended and truly traditional to the original dish. You can find these in the Latin or spice aisle. For a more mild version, look for chile guajillo or ancho chile.
For a complete meal, try these with my Restaurant-Style White Queso on page 155 of my latest cookbook, New Comfort Cooking. GRAB YOUR COPY NOW :)
Click HERE to watch the recipe video on Youtube!
DIRECTIONS:
FOR THE SAUCE Start by thinly slicing the tomatoes and onions, and set them aside on a plate. To the slow cooker, add the tomato sauce, chipotle peppers, caldo de tomate, black pepper, garlic powder, oregano, cumin, paprika, tomatoes, and onions. Fill the empty tomato sauce can with about ½ cup of water to rinse the inside of the can, and add the remaining sauce into the pot. Stir together well until combined.
FOR THE CHICKEN Nestle the chicken breasts into the pot until they are submerged in the sauce and veggies. Then, tuck the bay leaves and dried chiles into the sauce, in different areas around the pot . Cover with the lid and cook for 4 hours on high or 8 hours on low, stirring halfway through.
Once cooked, carefully go through and remove the bay leaves and dried chiles. Next, take a fork or a pair of tongs and break the chicken breasts apart until they’re completely shredded. Mix together to ensure the juicy chicken is drenched by the sauce.
TO SERVE Spoon all of the chicken tinga into a serving bowl. Toast up two flour tortillas, either on the stove or in an air fryer. Evenly place some of the chicken onto the tortillas, then top with the avocado slices. Sprinkle a pinch of salt on the avocado, follow up with the crumbed cheese, and enjoy!
