Crockpot Chicken Tinga

For some reason, the crockpot has such a negative connotation all over social media, but I really love it and cooking in the crockpot saves so much time and so much clean up!

I know it's not common that college students have crockpots laying around, but I ordered one in the summer with the intent of prepping chicken in here for meal prep, and I am so glad I did! The crockpot I bought was a small 2-quart one for $12 on amazon, so you really couldn't beat it.

Sometimes, eating chicken gets boring, especially when you're meal prepping and eating the same meals for days on end. This chicken recipe is perfect for meal prep because it's flavorful, you're able to do other things while it's cooking, and it's a great choice of protein!

INGREDIENTS:

- about one pound of frozen or fresh chicken tenderloins (I used frozen, so cook times may vary)

- 1 small can chipotle sauce

- 1 small can tomato sauce

- 1/4 yellow onion

- seasonings of choice

DIRECTIONS:

1. In a blender, throw in your yellow onion, chipotle sauce, tomato sauce, and seasonings of choice with a little bit of water and blend thoroughly.

2. In a crockpot, throw in about one pound of frozen chicken tenderloins and lay them across the bottom evenly. Season with the seasonings you used in your chipotle sauce, mix, and then add your sauce and allow it to coat all the chicken.

3. Set your crockpot on high for about 3 hours. After the 3 hours are done, take the temperature of the chicken and ensure it is cooked until 165 degrees Fahrenheit. Shred it up and throw it back in to cook with the sauce for another 30 minutes on a low setting.

4. Serve with rice, potatoes, tortillas, salad, or any other bases of choice! I made a taco salad/bowl with mine and it was so tasty!