Chicken Tinga is a sweet, smokey, and spicy authentic Mexican dish that’s made in the slow cooker. Perfect for tacos and so easy to make with only 10-minutes of prep!
The Best Crock Pot Chicken Tinga
There are not a lot of ingredients that go into this Chicken Tinga recipe, but trust me, it’s so delicious. The chipotle peppers in adobo sauce are rich, smoky, and have a little kick of heat that makes this chicken so balanced in flavor. The cumin adds more smokiness while the onion adds a sweet note as they cook down. Making this in your slow cooker not only saves you time but it makes for really tender, juicy chicken and a deep and bold sauce. It’s a great way to save on takeout since it’s inexpensive to make and enjoy an authentic Mexican dish at home.
What is Chicken Tinga?
Chicken tinga is a shredded chicken dish that originated in the Puebla region of Mexico. It is traditionally made with 3 staples (which we use in our recipe) – chipotle in adobo, onion, and tomatoes. You can serve it in any number of ways such as tacos and even tostadas as they do in Mexico. They are served with refried beans, avocado, salsa, and more!
Ingredients Needed
Believe it or not, there are not as many needed ingredients as you think in a good chicken tinga. Here is what we think is the best!
- Boneless skinless chicken breast
- Large onion
- Canned tomato puree – For acidity and creaminess.
- Chipotle peppers in adobo sauce – This is where the spicy and smoky flavor comes from.
- Seasonings – Bay leaf, Garlic, Salt, Black pepper, Dried oregano, and Ground cumin
How to Make Chicken Tinga in the Slow Cooker
Here’s how to set up your Crockpot for this Mexican Chicken Tinga recipe to guarantee the most flavorful and tender result.
- Prep Your Slow Cooker. You will need one that is at least 4 quarts. Spray inside with nonstick spray or you can use a liner.
- Add the Ingredients. Layer all of your ingredients into your slow cooker. Minus any garnishes or what you are serving it with.
- Time to Cook. Cook on high for 2-3 hours or on low for 4-5 hours.
- Shred the Chicken. Once the chicken is cooked, remove it from the slow cooker and shred it. Place back in the sauce.
Tips for Chicken Tinga
- Add Paprika. If you want an even smokier flavor, add 1 tsp of ground paprika.
- Garlic. To save time, you can use already minced garlic or you can use fresh cloves. Each tsp is about 1-2 cloves of garlic.
- Tomato Substitute. I highly recommend the tomato puree but you can use a combination of tomato sauce and tomato passata instead. The flavor will be a little milder this way.
- Type of Chicken. Chicken breast always shreds better but you can use boneless skinless chicken thighs if you don’t have any chicken breast on hand.
Serving Suggestions
Here are some ways that you can serve your chicken tinga, including toppings!
Chicken Tinga Tacos
Add the chicken inside hard or soft taco shells, then top with chopped diced onions and cilantro. We like to grill soft taco shells before adding the filling in.
Chicken Tinga Tostados
- Fresh Cilantro Leaves
- Chopped Red Onion
- Salsa
- Sliced Avocado or Guacamole
- Refried Beans
- Avocado Crema or Sour Cream
- Crockpot Queso Blanco Dip
- Pico de Gallo
How to Store and Reheat Leftovers
You can store any leftover shredded chicken tinga in an airtight container in your refrigerator for up to 3 days. To heat, you may use the microwave. Place the shredded chicken and sauce in a microwave-safe bowl and cover. Heat for 2-3 minutes, stirring halfway.
More Slow-Cooker Chicken Recipes
- Slow Cooker Teriyaki Chicken
- Slow Cooker Chicken Tortilla Soup
- Buffalo Chicken Mac and Cheese
- Slow Cooker Olive Garden Chicken Pasta
- Crockpot Chicken and Gravy
Chicken Tinga Recipe
Ingredients
- 3 each boneless skinless chicken breast
- 1 large red onion diced fine
- 15 ounces tomato puree
- 2 each chipotle peppers in adobo sauce (whole or chopped)
- 2 Tablespoon adobo sauce
- 1 each bay leaf
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Salt and black pepper to taste
Serving
- Taco shells Soft or Hard
- Cilantro leaves
- Chopped red onion
Instructions
- Spray a 4-quart slow cooker/crock pot (you can use a larger too) with cooking oil and add all the ingredients into the crock.
- Cook 2-3 hours on HIGH or LOW for 4-5 hours.
- Remove the chicken and shred it. Return into the cooker.
- Serve with your favorite toppings.
Last Step:
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Notes
Use tomato puree (tomato sauce and tomato passata can be used but have less flavor and taste more bland)
For more flavor you can add ground paprika (sweet or smoked).
Nutrition
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