Slow Cooker Chicken Tinga

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 137.6
  • Total Fat: 3.2 g
  • Cholesterol: 42.1 mg
  • Sodium: 441.4 mg
  • Total Carbs: 9.9 g
  • Dietary Fiber: 1.5 g
  • Protein: 17.0 g

View full nutritional breakdown of Slow Cooker Chicken Tinga calories by ingredient
Report Inappropriate Recipe

Submitted by:


Chicken Tinga is a Mexican dish of shredded chicken simmered in a tomato and chili chipotle sauce. Chicken Tinga is a Mexican dish of shredded chicken simmered in a tomato and chili chipotle sauce.
Number of Servings: 20


    Chicken Breast (raw), 48 ounces
    Whole Peeled Tomatoes (1 28-oz. can)
    Crushed Tomatoes (1 28-oz. can), 794 gram(s)
    Tomato, 3 medium chopped
    Old El Paso Taco Seasoning, 1 packet
    Chipotle Peppers (5 peppers), 70 gram(s)
    Petite Cut Diced Tomatoes (1 14.5 oz can)
    Onions, raw, 3 medium (1 1/2 chopped and 1 1/2 quartered)
    Garlic, 9 cloves (5 chopped, 4 whole)
    Olive Oil, 2 tbsp
    Herb Ox Sodium Free Chicken Bouillon Instant Broth & Seasoning, 1 packet
    Water, tap, 1-2 cups


Start with less chipotle if you are uncertain of how spicy the mixture will turn out, you can always add more at the end. To serve, I usually make Tinga Tacos. Warm 4.5 inch corn tortillas over an open flame, in a sautee pan, or wrapped in damp towels for 10 seconds in the microwave, spoon on Chicken Tinga, lettuce or cabbage (optional), and add 1 or 2 slices of ripe avocado or guacamole, salsa, crumbled queso fresco, and top with crema Mexicana or sour cream. You can also add chopped tomatoes and shredded lettuce. I also like to make tostadas, enchiladas, burritos, or just enjoy the tinga over rice and beans :)


In the crock pot, place raw chicken breasts, canned tomatoes, crushed tomatoes, fresh chopped tomatoes, taco seasoning, and a tablespoon of adobo sauce. Set to high for 4 hours.

In a medium pot, over medium to high heat, add 1 cup of water, a packet of low sodium broth, 4 cloves of garlic, 1 1/2 quartered onions. Cover and simmer for about 30 minutes. Add more water after about 20 minutes, if necessary, to keep onions just covered.

Meanwhile, heat 2 tablespoons of olive oil in a large sauce pan. Add 1 1/2 onions and 5 cloves of garlic, chopped, and gently sautee over low to medium heat, stirring occasionally, for about 10 minutes. After onions and garlic are translucent and lightly browned, add all but 2 tablespoons of the mixture into the crock pot. Reserve the remaining 2 tablespoons.

In a blender or food processor, add the boiled onions and garlic cloves, 4 to 6 chipotle peppers (including another tablespoon of adobo sauce, if you like), 1-2 teaspoons salt, the 2 reserved tablespoons of the sauteed onions and garlic, and the chicken broth. Puree until smooth. Taste for seasoning and spice level, and adjust if needed.

Add this adobo mixture to the chicken and tomatoes in the crock pot, and continue to cook for a total of 4 hours on high. At this point, the chicken should be able to be shredded easily. Shred with two forks and continue cooking for another 30 minutes or so, and adjust for seasoning.

Serving Size: Makes approximately 20 (1/2 cup, or 4-5 ounce) servings.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.