Description
This slow cooker chicken tinga is smoky, spicy, and incredibly flavorful. Perfect for tacos, tostadas, burritos, or rice bowls – it’s a fuss-free way to enjoy authentic Mexican comfort food right at home!
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 can (15 oz) fire-roasted tomatoes
- 2 chipotle peppers in adobo sauce
- 1 small onion, sliced
- 3 cloves garlic
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup chicken broth
Instructions
- Place the chicken in the slow cooker.
- In a blender, combine fire-roasted tomatoes, chipotle peppers, onion, garlic, oregano, cumin, salt, pepper, olive oil, and chicken broth. Blend until smooth.
- Pour the sauce over the chicken in the slow cooker.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until chicken is tender and easily shreds.
- Shred the chicken using two forks and stir it back into the sauce.
- Serve hot in tacos, over rice, or on tostadas with your favorite toppings.
Notes
For less heat, use only one chipotle pepper. Leftovers can be stored in the fridge for up to 4 days or frozen for future meals!
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 3g
- Sodium: 470mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 75mg
Keywords: chicken tinga, slow cooker, shredded chicken, tacos, Mexican recipe