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Slow Cooker Chicken Tinga brings all the rich, smoky flavors of my original Chicken Tinga recipe with the convenience of a hands-off cooking method. I love being able to layer the chicken and sauce in the slow cooker, then come back a few hours later to tender meat that’s perfect for tacos, tostadas, burrito bowls, or piled onto nachos.

The sauce builds flavor just like the stovetop version – starting with sautéed onions and garlic, then adding fire-roasted tomatoes and chipotle hot sauce for that signature heat and smokiness. While it takes longer overall, you’re free to get on with your day while dinner practically makes itself.
Table of Contents
Ingredients for Slow Cooker Chicken Tinga
- Chicken Breasts: Boneless skinless breasts work best here – they shred beautifully after slow cooking.
- Olive Oil: I use extra-virgin olive oil to sauté the aromatics.
- White Onion: Look for firm onions with tight, papery skin – I prefer white for its clean flavor.
- Garlic: Fresh cloves with tight skin with no sign of sprouting give the best flavor.
- Fire-Roasted Tomatoes: The fire-roasted variety adds extra depth to the sauce.
- Cumin: Your ground cumin should smell fragrant – if not, it’s time for a fresh jar.
- Oregano: Dried oregano (ideally Mexican oregano) is ideal – it holds up well during the long cooking time.
- Chipotle Hot Sauce: This adds smoky heat – adjust the amount to your taste.
- Chipotle Chili Powder: A second layer of smoky flavor that makes this dish even more flavorful.
- Salt and Pepper: Season to taste after the chicken is shredded.
Controlling the Heat
The chipotle hot sauce and chili powder combination lets you easily adjust the spice level. Start with the amounts in the recipe for moderate heat – you can always stir in more hot sauce at the end for extra kick. I prefer this method to using canned chipotles in adobo since it’s more precise and you won’t have half a can leftover.
5 Recipe Tips
- About the Chicken: Check at the minimum cooking time – it should shred easily with two forks.
- Watch the Heat: Start with the recipe amounts of chipotle – you can always add more later.
- Make Ahead: The flavors deepen overnight, making this perfect for meal prep.
- Layer the Flavors: Season again after shredding the chicken if needed.
- Keep it Warm: The slow cooker’s “warm” setting is perfect for serving a crowd.
Recipe Options
- Choose Your Chicken: I often use chicken thighs instead of breasts – they stay even more tender.
- Adjust the Heat: Add more chipotle hot sauce or chili powder if you like it spicier.
- Boost the Flavor: A bay leaf adds subtle depth during cooking.
- Serving Ideas: Perfect in warm tortillas, over rice, or in burrito bowls.
- Add Toppings: Try diced avocado, fresh cilantro, or a squeeze of lime.
Storage and Reheating
Store leftover Chicken Tinga in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze portions for up to 3 months – the flavor and texture hold up beautifully. To reheat, warm gently in a covered pan on the stovetop, adding a splash of broth or water if needed to maintain moisture.
Slow Cooker Chicken Tinga proves that sometimes taking the longer route to dinner can actually make it easier. While the stovetop version is quick, it’s so satisfying to come home to tender chicken in a rich, smoky sauce that’s been simmering all day. Whether you’re feeding a crowd or meal prepping for the week, the slow cooker method lets you set it and forget it until you’re ready to eat.
More Essential Chicken Tinga Recipes
How to Make Slow Cooker Chicken Tinga
Place chicken breasts in a single layer in your slow cooker. Sauté onions until softened, then add garlic until fragrant. Add tomatoes and seasonings, bringing the mixture to a boil. Pour the hot sauce mixture over the chicken. Cover and cook on high for 2-3 hours or low for 3-4 hours, until chicken is tender enough to shred.
Transfer chicken to a board and shred with two forks. Return to the sauce in the slow cooker, stir to coat evenly, and serve.
Slow Cooker Chicken Tinga
Video
Ingredients
- 2 pounds boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium white onion finely chopped
- 4 cloves garlic finely chopped
- 14 1/2 ounce can diced fire roasted tomatoes with juice
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon chipotle hot sauce or more to taste
- 1 teaspoon chipotle chili powder
- salt and freshly ground black pepper to taste
Instructions
- Arrange chicken breasts in a single layer in a slow cooker (4-quart or larger).
- Heat olive oil in a large saucepan over medium heat. Add onion; cook and stir until softened and translucent, 3 to 5 minutes. Add garlic; cook and stir until fragrant, about 30 seconds. Add tomatoes and their juices, cumin, oregano, chipotle hot sauce and chili powder; stir well and bring to boil. Remove from heat.
- Pour tomato mixture evenly over chicken in slow cooker; cover and cook 2-3 hours on high or 3-4 hours on low, until chicken is fall apart tender and easy to shred.
- Transfer chicken to clean cutting board and shred with two forks (or shred in slow cooker). Return shredded chicken to slow cooker and stir to coat with sauce. Serve as desired.
Notes
- This recipe yields about 4 cups of shredded Chicken Tinga.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I don’t think I’ve ever heard of Chicken Tinga, but this looks amazing and so tempting! Normally, I am not a huge fan of spicy foods, but I love the smokiness of chipotle, so it’s right up my alley!
That’s so great to hear, Ben!