Slow Cooker Chicken Tinga

A bowl of shredded chicken seasoned with spices and herbs. The dish is placed on a textured surface, alongside a small bowl containing lime wedges. Two utensils are partially visible in the dish.

5 from 1 vote

Tender shredded chicken in a smoky chipotle sauce that simmers all day in your slow cooker. Perfect for tacos, enchiladas, or burrito bowls. Just 10 minutes prep for flavorful, versatile Mexican chicken.

Prep Time10

Cook Time3

Total Time3 10

Course: Main Course

Cuisine: Mexican

Keyword: Cinco de Mayo, crockpot, easy, gluten free, party food, slow cooker

Servings: people

Author: Marissa Stevens

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.

Video

Notes

This recipe yields about 4 cups of shredded Chicken Tinga.

Nutrition

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