Crockpot Chicken Tinga

Name: Crockpot Chicken Tinga
Cuisine: American
Ingredients: 8 Roma Tomatoes; 1 large Onion; 24 Pace picante sauce - I use Hot; 3 tsp Tomato bouillon with chicken flavor; 6 medium Jalapenos; 2 lb Chicken meat- white or dark or even mixed; 3 cup Water; 1 box Rice-boil in bag; 1 packages Mixed veggies-corn, peas and carrots

melissa.lee @cook_3617745

Rogers, Arkansas

I got this recipe from a lady I worked with. I didn't still have the original recipe so I tweaked it and still hit it everytime! It is truly amazing!

melissa.lee @cook_3617745

Rogers, Arkansas

I got this recipe from a lady I worked with. I didn't still have the original recipe so I tweaked it and still hit it everytime! It is truly amazing!

Saved

Ingredients

8Roma Tomatoes
1 largeOnion
24Pace picante sauce - I use Hot
3 tspTomato bouillon with chicken flavor
6 mediumJalapenos
2 lbChicken meat- white or dark or even mixed
3 cupWater
1 boxRice-boil in bag
1 packagesMixed veggies-corn, peas and carrots

Saved

Steps

1

Cook chicken. While the chicken is cooking, cut up romas, onions and jalapenos. Seed the jalapeños if you don't want it really spicy. I seed half of them. Put cut up veggies in crockpot. Turn on high.
2

When chicken is done completely and cooled some, shred chicken and add to crockpot.
3

Cook rice per package directions and add mixed veggies to rice after rice is done. Sprinkle with tomato bouillon and mix together. Careful not to add to much to this step as it is salty. It's just to add a touch of flavoring to the rice. I keep the rice separate from the tinga.
4

Start with rice in a bowl and smother the rice with the Tinga. I use the leftovers to make burritos. That recipe to come in a few days! Enjoy!