Chicken Tinga Recipe

This Chicken Tinga Recipe is a traditional Mexican recipe that’s bold and spicy. Serve it the classic way on a tostada or enjoy it in tacos. It’s the perfect crowd-pleasing meal.

Prep Time10

Cook Time2 30

Total Time2 40

Servings:

Calories: 200kcal

Author: Karin and Ken

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.

Nutrition