Crock Pot Chicken Tinga

This slow cooker chicken tinga is smoky, saucy, and full of bold Mexican flavor. Made with tender shredded chicken, tomatoes, chipotle peppers, and spices, it’s an easy, hands-off recipe perfect for tacos, burrito bowls, and more.

Course Main Course, Main Dish

Cuisine Mexican

Prep Time 10

Cook Time 3

Total Time 3 10

Servings servings

Calories 191kcal

Author Leigh Anne Wilkes

Equipment

Ingredients

2 lbs. skinless boneless chicken thighs
1/2 onion chopped
15 ounce can fire roasted tomatoes
2 chipotle chile pepper in adobe sauce chopped (more if desired)
3 cloves garlic minced
1 tsp salt
1 tsp oregano
1 tsp cumin
cilantro guacamole, green onion for garnish

Instructions

Place chicken onion, fire roasted tomatoes, chipotle peppers, garlic, oregano, cumin in slow cooker.
Turn on low and cook for 3 hours or until chicken pulls apart easily.
Serve over rice on a tostada shell. Top with green onion, cilantro, guacamole.

Notes

Use chicken thighs for extra flavor Chicken breasts work great, but thighs stay juicier and add a richer flavor—especially in the slow cooker.
Blend for a smoother sauce For that classic tinga texture, blend the sauce before adding it to the slow cooker or after cooking for a smoother, more cohesive finish.
Shred and soak After shredding the chicken, return it to the sauce and let it sit for 10–15 minutes so it can soak up all that smoky flavor.
Add a squeeze of lime A little fresh lime juice at the end brightens everything up and balances the richness of the sauce.
Make it ahead Chicken tinga reheats beautifully and the flavor gets even better the next day—perfect for meal prep.

Nutrition