Crock Pot Chicken Tinga

This Crock Pot Chicken Tinga is a smoky and spicy recipe, which uses boneless chicken breasts and chipotle peppers in adobo sauce. It’s a no-fuss take on the classic, ready in about 3 hours and 10 minutes.

Crock Pot Chicken Tinga Ingredients

• 4 boneless, skinless chicken breasts (about 2 pounds)
• 1 teaspoon kosher salt, plus more for seasoning
• Freshly ground black pepper
• 2 tablespoons olive oil
• 1 medium yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 bay leaf
• 1 (14-ounce) can tomato purée
• 2 canned chipotle peppers in adobo sauce, minced
• 1 tablespoon adobo sauce

For serving:

• Corn tortillas
• Diced red onion
• Avocado
• Fresh cilantro

How To Make Crock Pot Chicken Tinga

1. Season and add chicken: Season chicken breasts with salt and pepper and place in a single layer in the slow cooker.
2. Make the sauce: In a skillet over medium heat, heat olive oil. Cook onions until soft, about 5 minutes. Add garlic, cumin, oregano, bay leaf, and 1 teaspoon salt. Stir in tomato purée, chipotle peppers, and adobo sauce. Simmer for 5 minutes.
3. Cook in the slow cooker: Pour sauce over the chicken. Cover and cook on LOW for 2 to 3 hours or on HIGH for 1 to 2 hours, until the chicken is fully cooked and tender.
4. Shred and mix: Discard bay leaf. Shred chicken with two forks, return to slow cooker, and stir to coat with sauce.
5. Serve: Spoon into corn tortillas and add toppings like avocado, red onion, and cilantro.

Recipe Tips

• Can I make this ahead?: Yes, you can prep the sauce and refrigerate overnight before adding to the crock pot.
• What if I want it milder?: Use just one chipotle pepper and half the adobo sauce.
• Best tortillas for serving: Corn tortillas are traditional, but flour works too.
• Can I use chicken thighs?: Yes, boneless thighs add extra richness and work well.

What To Serve With Chicken Tinga

Serve this flavorful dish with simple, fresh sides:

• Mexican rice or cilantro lime rice
• Refried beans or black beans
• Pickled red onions
• Fresh salsa or pico de gallo
• Lime wedges and tortilla chips

How To Store Chicken Tinga

Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze: Freeze in freezer-safe containers for up to 3 months. Thaw in fridge before reheating.
Reheat: Warm in a skillet or microwave until heated through.

Chicken Tinga Nutrition Facts

• Calories: 287
• Fat: 9.6g
• Saturated Fat: 1.7g
• Carbohydrates: 6.7g
• Fiber: 2.3g
• Sugar: 3.3g
• Protein: 42.1g
• Sodium: 699mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use tomato sauce instead of purée?
Yes, just make sure it’s not too watery or thin.

Is this recipe gluten-free?
Yes, if your chipotle peppers and adobo sauce are gluten-free.

Can I double the recipe?
Yes, just make sure your slow cooker is large enough and extend cooking time if needed.

Can I use a blender for the sauce?
Yes, blend it for a smoother texture before pouring over the chicken.

Try More Recipes:

• Crock Pot Chicken Thai Peanut
• Crock Pot Chicken Salsa
• Crock Pot Chicken Shawarma

Crock Pot Chicken Tinga

Recipe by Robert Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

3

hours 

Calories

287

kcal

A smoky, spicy shredded chicken recipe perfect for tacos and tostadas.

Ingredients

• 4 boneless skinless chicken breasts (2 lbs)
  

• 1 medium yellow onion, thinly sliced
  

• 3 garlic cloves, minced
  

• 1 tsp ground cumin
  

• 1 tsp kosher salt (plus more to taste)
  

• Fresh ground black pepper
  

• 2 tbsp olive oil
  

• 1/2 tsp dried oregano
  

• 1 bay leaf
  

• 1 (14 oz) can tomato purée
  

• 2 chipotle peppers in adobo, minced
  

• 1 tbsp adobo sauce

Directions