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Slow Cooker Chicken Tinga

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Slow Cooker Chicken Tinga is a smoky and flavorful Mexican-inspired dish made with tender shredded chicken simmered in a rich tomato and chipotle sauce. Perfect for tacos, bowls, tostadas, and meal prep, this easy slow cooker recipe delivers bold flavor with minimal effort.

Ingredients

  • 2 pounds boneless chicken breasts or thighs
  • 1 onion, sliced
  • 3 garlic cloves, minced
  • 1 can crushed tomatoes
  • 2 chipotle peppers in adobo sauce, chopped
  • 1/2 cup chicken broth
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon lime juice
  • 1/4 cup chopped fresh cilantro

Instructions

  1. Heat the olive oil in a skillet over medium heat.
  2. Sauté the onion until softened, then add the garlic and cook for 1 minute.
  3. Transfer the onion and garlic mixture to the slow cooker.
  4. Add the crushed tomatoes, chipotle peppers, chicken broth, cumin, smoked paprika, oregano, salt, and black pepper.
  5. Place the chicken into the sauce and coat well.
  6. Cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken is tender.
  7. Remove the chicken and shred it using two forks.
  8. Return the shredded chicken to the slow cooker and stir into the sauce.
  9. Add the lime juice and fresh cilantro before serving.
  10. Serve warm in tacos, tostadas, rice bowls, or salads.

Notes

  • Chicken thighs stay especially juicy and flavorful in this recipe.
  • Use fire-roasted tomatoes for extra smoky flavor.
  • Add black beans for additional protein and texture.
  • Reduce the chipotle peppers for a milder version.
  • Store leftovers in the refrigerator for up to 4 days.
  • Chicken Tinga freezes well for up to 3 months.

Nutrition

Find it online: https://thefamilycooking.com/slow-cooker-chicken-tinga/