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Easy Slow Cooker Chicken Tinga

A close-up of a mound of saucy, shredded chicken tinga piled high on a white plate.
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Make authentic, smoky Chicken Tinga using your slow cooker. This recipe yields tender, shredded chicken coated in a rich chipotle tomato sauce, perfect for tacos or tostadas.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 (8 oz) can tomato sauce
  • 1 medium white onion, thinly sliced
  • 2-3 chipotle peppers in adobo sauce, minced (adjust for spice preference)
  • 1 tablespoon adobo sauce from the can
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/2 cup chicken broth

Instructions

  1. Place the chicken breasts or thighs in the bottom of your slow cooker.
  2. In a separate bowl, mix the diced tomatoes, tomato sauce, sliced onion, minced chipotle peppers, adobo sauce, oregano, cumin, salt, and pepper.
  3. Pour the sauce mixture over the chicken in the slow cooker.
  4. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is fully cooked and tender.
  5. Remove the chicken from the slow cooker and shred it using two forks.
  6. Return the shredded chicken to the slow cooker and stir it into the sauce to coat completely.
  7. If the sauce seems too thin, remove the lid for the last 30 minutes of cooking to allow some liquid to evaporate.
  8. Serve hot over tortillas or tostadas.

Notes

  • For extra flavor, lightly sear the chicken breasts in olive oil before adding them to the slow cooker.
  • If you prefer a smoother sauce, blend the tomato sauce, chipotles, and spices before adding them to the slow cooker.
  • Shredded chicken tinga freezes well for future meal prep.

Nutrition

Find it online: https://savoryskies.com/easy-slow-cooker-chicken-tinga-recipe/