Best Slow Cooker Chicken Tinga (For Tacos)

Delicious Chicken Tinga in a slow cooker- close up.

5 from 2 votes

Best Slow Cooker Chicken Tinga (For Tacos)

This Slow Cooker Chicken Tinga is made with tender, shredded chicken cooked in a delicious tomato sauce with a spicy kick of chipotle chiles in adobo. It's an excellent choice for a Taco Tuesday and for anyone who loves authentic Mexican cuisine.

Prep Time15

Cook Time3

Total Time3 15

Course: Main Course

Cuisine: Mexican

Servings: servings

Calories: 224kcal

Author: Gabriela

Equipment

Slow Cooker

Ingredients

4 boneless skinless chicken breasts (about 1 ½-2 pounds total)
1 teaspoon kosher salt plus more for seasoning
¼ teaspoon black pepper freshly ground
5 tablespoons olive oil extra virgin
2 medium white onions thinly sliced
3 cloves garlic minced
½ teaspoon dried oregano
2 bay leaves
1 (14-ounce) can tomato purée
1 cup water or chicken stock
2 canned chipotle peppers in adobo sauce minced
1 tablespoon adobo sauce from the chipotle can

For serving(Optional):

fresh corn tortillas
avocado
cilantro fresh and chopped
sliced radishes
Mexican crema or sour cream
refried beans
salsa your favorite
crumbly cheese like queso fresco, cotija, feta, or goat cheese
limes

Instructions

Sprinkle salt and pepper evenly over the chicken. Arrange the pieces in a single layer at the bottom of a 6-quart or larger slow cooker.
In a medium skillet, heat the oil over medium heat. Add the onion and sauté, stirring occasionally, until it softens, about 5 minutes. Stir in the garlic, oregano, bay leaf, and salt.
Add the tomato purée, chipotle peppers, adobo sauce, and your choice of water or chicken stock.
Bring the mixture to a boil, then lower the heat and let it simmer for 5-7 minutes.
Pour the sauce over the chicken in the slow cooker.
Cover and cook on LOW for 3 hours or on HIGH for 2 hours, until the chicken is tender.
Turn off the slow cooker and discard the bay leaves.
Transfer the chicken to a clean cutting board. Use two forks to shred the chicken into bite-sized pieces.
Return the shredded chicken to the slow cooker, stir well to coat with the sauce, and serve in tortillas with your choice of toppings.

Notes

For a perfect dinner, store this Mexican chicken tinga refrigerated in an airtight container for up to 4 days. You can also freeze it for up to 3 months.

Nutrition