Slow Cooker Chicken Tinga
Chicken tinga is a Mexican dish of shredded chicken simmered in a smoky tomato and chipotle sauce with plenty of onion. Blending the sauce first means it coats every strand of chicken, and the slow cooker does the rest. Pile it onto crisp tostadas with refried beans, lettuce, crema and crumbled cheese.
By Maya Ellison
Published
- Prep Time
- 15 mins
- Cook Time
- 4 hrs 20 mins
- Total Time
- 4 hrs 35 mins
- Servings
- 8 servings
How do you make Slow Cooker Chicken Tinga?
Blend a 398 ml (14 oz) can of fire-roasted tomatoes with 2-3 chipotle peppers in adobo, garlic, half an onion, oregano, cumin and broth. Pour over 1.2 kg boneless chicken thighs and sliced onion in a slow cooker. Cook on LOW for 4-5 hours or HIGH for 2-3 hours, until the chicken reaches 74°C (165°F). Shred in the sauce and cook uncovered for 15-20 minutes to thicken.
- Total time
- 4 hrs 35 mins
- Calories
- 235 per serving
- Protein
- 30 g
- Yield
- 8 servings
- Difficulty
- Easy
- Method
- Slow cooking
Ingredients
Chicken
Chipotle sauce
To serve
Equipment
Slow cooker (5-6 litre) · Blender · Instant-read thermometer · 2 forks for shredding
Quick Directions
Blend the sauce
Put the tomatoes with their juice, the chipotle peppers and adobo sauce, garlic, the chopped onion half, broth, oregano, cumin and salt in a blender and blend until smooth.
Load the slow cooker
Spread the sliced onion over the base of the slow cooker, lay the thawed chicken thighs on top and pour the sauce over, turning the pieces to coat.
Slow cook
Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the chicken is tender and reaches 74°C (165°F) in the thickest piece.
Shred and thicken
Shred the chicken right in the slow cooker with two forks and stir it through the sauce.
Serve
Spread the tostadas with refried beans and top with the chicken tinga, lettuce, crema, queso fresco and avocado.
Step-by-Step Instructions
Follow these detailed steps to make the perfect slow cooker chicken tinga.
Blend the sauce
Put the tomatoes with their juice, the chipotle peppers and adobo sauce, garlic, the chopped onion half, broth, oregano, cumin and salt in a blender and blend until smooth.
Load the slow cooker
Spread the sliced onion over the base of the slow cooker, lay the thawed chicken thighs on top and pour the sauce over, turning the pieces to coat.
Slow cook
Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the chicken is tender and reaches 74°C (165°F) in the thickest piece.
Shred and thicken
Shred the chicken right in the slow cooker with two forks and stir it through the sauce. Cook uncovered on HIGH for 15-20 minutes, stirring once or twice, until the sauce clings to the chicken. Taste and add more salt if needed.
Serve
Spread the tostadas with refried beans and top with the chicken tinga, lettuce, crema, queso fresco and avocado. Keep the rest on WARM for second helpings.
Recipe Tips
- Chipotle peppers in adobo are smoked, dried jalapeños canned in a tangy red sauce, sold in small cans or jars. Freeze leftover peppers flat in a bag for next time.
- Two chipotles give a medium heat. Taste the blended sauce and add a third pepper, or more adobo sauce, if you want it hotter.
- Thighs stay juicy and shred easily. If you use chicken breasts, cook on LOW for 3-4 hours and start checking the temperature early.
- If you need the tinga to be gluten-free, check the labels on the chipotles in adobo and the broth.
Variations
- Use the tinga as a filling for tacos, quesadillas, burritos or nachos, or spoon it over rice.
- Add 1 tbsp brown sugar or honey to the blender for a slightly sweet, smoky sauce.
- Pork tinga: swap the chicken for 1.2 kg boneless pork shoulder chunks and cook on LOW for 8 hours, until the pork pulls apart easily with a fork.
Nutrition (per serving)
| Calories | 235 |
|---|---|
| Protein | 30 g |
| Carbs | 7 g |
| Fat | 10 g |
| Saturated fat | 2.5 g |
| Fibre | 1.5 g |
| Sugar | 3 g |
| Sodium | 575 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate within 2 hours in an airtight container for up to 4 days.
- Freezer
- Freeze the chicken in its sauce for up to 3 months. Thaw overnight in the fridge.
- Reheat
- Reheat in a covered pan over medium heat or in the microwave, stirring, until it reaches 74°C (165°F). Do not reheat leftovers in the slow cooker.
Slow Cooker Chicken Tinga FAQs
What is chicken tinga?
Chicken tinga is a dish from central Mexico made of shredded chicken simmered in a smoky sauce of tomatoes, onion and chipotle peppers in adobo. It is usually served on tostadas or in tacos.
How spicy is chicken tinga?
With 2 chipotle peppers it has a medium, smoky heat. Use 1 pepper and a little adobo sauce for a milder version, or add a third pepper for more heat.
How long does chicken tinga take in the slow cooker?
Boneless chicken thighs take 4-5 hours on LOW or 2-3 hours on HIGH, until they reach 74°C (165°F). Then shred the chicken and cook it uncovered for 15-20 minutes so the sauce thickens.
What do you serve with chicken tinga?
Serve chicken tinga on crisp tostadas spread with refried beans, topped with shredded lettuce, crema or sour cream, crumbled queso fresco and avocado. It also works in tacos, burritos or over rice.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
