This Chicken Tinga Recipe is a bold and spicy Mexican dish made with tender shredded chicken simmered in a smoky tomato-chipotle sauce. This version is made in the slow cooker, making it easy enough for weeknights or meal prep while still delivering big flavor. It also makes plenty to feed a crowd, perfect for tacos, tostadas, and more.
Chicken Tinga Recipe Essentials
- 🍽️ Course: Main Course
- ⏱️ Cooking Time: 2 hours 40 minutes
- 🍴 Servings: serves about 6-10 people
- 🧄 Flavor Profile: Smoky, spicy, savory with a rich chipotle kick
- 🍚 Best Served With: Tostadas topped with beans, cheese, onion, avocado, or crema
- 🧊 Make Ahead?: Yes, great for prepping ahead and reheats well
Summarize and Save This Content On
This dish has just the right amount of heat and smokiness. If you're not into stronger spice, I recommend using just one can of peppers to tone it down a bit. It's also one of those recipes with endless serving options, which makes it even more fun to enjoy.
If you like easy and flavor slow cooker recipes, you'll love this slow-cooked stuffed bell pepper soup and slow cooker beef curry.
Why You'll Love This Recipe
- It's a hands-off recipe: This easy chicken tinga recipe is cooked entirely in the slow cooker, making it a true set-and-forget meal.
- The spice level is adjustable: You can make the chicken tinga as spicy or as mild as you like.
- It's versatile: Make chicken tinga tacos, tinga tostadas, or even put the shredded chicken and sauce over nachos. There are so many possibilities!
Ingredients
The key ingredients needed to make the best chicken tinga possible are listed below. You don't even have to go to a Latin market to find any of it!
- Chipotle peppers in adobo: This is where you get that deep smoky flavor and spice. It's become one of my favorite spicy ingredients to work with, and you can use as much or as little as you want in your chipotle chicken tinga.
- Diced tomatoes: This adds more body to the sauce. I use no salt-added tomatoes so I can have better control over the salt level of the dish.
- Chicken breasts: Boneless skinless chicken breasts are best for this chicken tings recipe, but you can use leftover chicken, like from this air-fried rotisserie chicken, instead. It cuts down on the cooking time by 1-2 hours.
- Ancho chili powder: This is an optional ingredient that adds even more smokiness to the chipotle sauce. I like to use it, but you may leave it out if you prefer.
- Cilantro: Some people don't like cilantro, so this is optional as well. I like the freshness that it adds to the slow cooker chicken tinga.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Chicken thighs: Try this tinga chicken recipe with boneless chicken thighs instead of chicken breasts. They will probably take 30-60 minutes longer to cook, but they add great texture and flavor.
- Add chorizo: Make this tinga de pollo really authentic by adding some sliced chorizo. It will add more flavor and texture to the recipe.
- Keep it mild: Use a single can of chipotle peppers in adobo instead of 2 to turn down the heat level a bit for anyone sensitive to spice.
How to Make Chicken Tinga
All you have to do to get started on your chicken tinga recipe is to gather and measure your ingredients for the sauce!
Step 1: Add ingredients to the slow cooker. Start by adding all the chicken tinga ingredients to your slow cooker. Cover and cook for 2.5 to 3 hours.
Step 2: Shred the chicken. Once your chicken is fully cooked, remove the breasts from the pot and shred them with two forks.
Step 3: Blend the sauce. Now you can blend your sauce until smooth.
Step 4: Combine and serve. Return the blended sauce and shredded chicken to the slow cooker. Serve on tostada shells with a dollop of chipotle lime dip.
Expert Tips
- Blend the sauce in batches: Don't try to fill your blender with all of the sauce. Hot liquid expands, so it's best to only fill it halfway and blend it in batches to prevent a mess and possible burns.
- Let it rest before serving: I recommend letting the chicken sit in the sauce for 15-20 minutes after shredding it. This allows the chicken to soak up more sauce and flavor!
- Use a 6 qt slow cooker: The ideal crockpot size for this recipe is 6 qt. If you try to make it in a 4qt, the chicken will not cook evenly.
- Storing the leftovers: Place any leftover chicken tinga into an airtight container and keep it in the refrigerator for 4-5 days.
- Freezing tip: When you freeze it, portion it into 2 cups per freezer bag so you have just enough to cover a family dinner. You can keep it in the freezer for up to 3 months.
These shredded chicken tacos are a similar and easy chicken recipe made in the slow cooker.
Serving Suggestions
- Topping ideas: Some toppings you can add to your chicken tinga tostadas (or tacos) are sour cream, black beans, and smoked guacamole.
- Side dishes: Serve it with a side of white or cilantro lime rice, fajita veggies, crockpot pinto beans, and more!
- Ways to serve it: Enjoy your chicken tings on tacos, tostadas, nachos, taco salad, quesadillas, and more!
- Drinks: Keep with the theme and have an ice-cold cucumber agua fresca with your tinga chicken.
Chicken Tinga Recipe FAQs
Chicken tinga is a rich and saucy traditional Mexican dish that gets its smoky and spicy signature flavor from garlic, tomatoes, and chipotle peppers in adobo.
Overcooking the chicken will make it very dry. I highly recommend adding a splash of broth to the chicken and sauce. To prevent this, don't cook your chicken tinga longer than the suggested time to keep it tender and juicy.
I use 2 cans of chipotle peppers in adobo, so it's medium-hot. If you prefer more medium heat, use 1 can. However, different brands can vary in spice level.
Sure! Add all the ingredients to the Instant Pot and pressure cook on high for 8-10 minutes. Then, allow the pressure to release naturally for 5-10 minutes before quickly releasing the rest. Then, follow the same instructions (shredding the chicken and putting it back in the sauce).
The second day is usually when the flavor is deeper, so you can totally make this tinga chicken ahead and then keep it in the fridge. Reheat it in a saucepan over low heat until the chicken and sauce are warm.
I prefer a saucepan over low heat for 8-10 minutes, but it will reheat in a pinch in the microwave. Cover it with a damp paper towel and add a splash of water or broth to liven up the sauce, and it will take 2-3 minutes on high to heat through.
More Mexican Dinner Recipes
Do you like Mexican dinner recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Chicken Tinga Recipe
Ingredients
- 4 boneless skinless chicken breasts (about 2 pounds total)
- 1 28- ounce can tomato diced, no salt added
- 2 6.5- ounce can chipotle peppers in adobo sauce
- 1 large yellow onion roughly chopped
- ½ tablespoon ancho chili powder optional
- ½ tablespoon sea salt
- ½ teaspoon dried oregano
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ½-1 cup cilantro stems and leaves, optional
- tostados
Instructions
- Add all ingredients (except for the cilantro, if using, and the tostados) to a 6-quart slow cooker, lightly greased with non-stick spray, and mix well.
- Cover and cook on low about 2 ½-3 hours or until chicken is fully cooked through.
- When the chicken is cooked, place it in a bowl and shred into smaller pieces. Set aside.
- Working in two batches if needed, add the sauce (and cilantro) to a high-powered blender and blend until smooth.
- Either add the chicken and sauce back to slow cooker base or to your serving dish and mix well to combine.
- Serve on a tostado with your desired toppings.
Notes
- Overcooking the chicken can leave it dry, so stick to the recommended cook time for the best texture. If needed, add a splash of broth to the chicken and sauce to keep everything moist and juicy.
- Let the shredded chicken rest in the sauce for 15-20 minutes before serving. This gives it time to soak up more flavor.
- Avoid filling your blender all the way with the sauce. Hot liquids expand, so blend in batches and keep it about halfway full to prevent spills and burns.
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