Slow-Cooker Chicken Tinga is a smoky, flavorful Mexican dish that’s perfect for tacos, tostadas, or burrito bowls. Made with tender shredded chicken cooked in a rich tomato-based sauce with chipotle peppers, garlic, and onions, this dish brings an irresistible smoky heat with just the right amount of spice. The slow-cooker makes it incredibly easy to prepare, allowing the flavors to meld together beautifully over time. Whether you’re looking for a delicious weeknight meal or something special for a gathering, Chicken Tinga is always a hit.
Ingredients:
- 1 1/2 lbs boneless, skinless chicken breasts or thighs
- 1 (15 oz) can diced tomatoes
- 2 chipotle peppers in adobo sauce, chopped
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp oregano
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1/4 cup chicken broth
- 1 tbsp olive oil
- Optional toppings: sour cream, avocado, cilantro, lime wedges
Instructions:
- In the slow cooker, combine the diced tomatoes, chopped chipotle peppers, sliced onion, garlic, cumin, oregano, smoked paprika, salt, and pepper.
- Add the chicken breasts or thighs to the slow cooker and pour the chicken broth over the top.
- Drizzle with olive oil and stir gently to combine all ingredients.
- Cover and cook on low for 4-6 hours, or until the chicken is tender and easy to shred.
- Once cooked, use two forks to shred the chicken directly in the slow cooker. Stir the shredded chicken into the sauce to coat it well.
- Serve the Chicken Tinga on tortillas, over rice, or in bowls with your favorite toppings like sour cream, avocado, cilantro, and lime wedges.
Enjoy this delicious, smoky Chicken Tinga that’s sure to become a family favorite!
