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Slow Cooker Chicken Tinga in Slow Cooker

Slow Cooker Chicken Tinga

Chicken Tinga is an authentic Mexican stewed chicken that is subtly sweet, smokey, and spicy. This recipe requires minimal prep and can be made in a slow cooker or instant pot! Serve it folded into tortillas for tacos, piled onto crispy tortillas for tostadas, on top of a salad, or stuffed into sweet potatoes for easy, quick meals any day of the week!

Serves 6 - 8.

Course Chicken, dinner, Main Course, Main Dish, Mains
Cuisine Mexican
Keyword Chicken Tinga, instant pot, quick, slow cooker
Prep Time 10 minutes
Cook Time 6 hours
Servings 8 servings
Calories 217 kcal
Author India

Ingredients

  • 1 10.75 ounce can tomato puree
  • 1/2 cup water
  • 2 teaspoons cornstarch
  • 2 chipotle peppers in adobo sauce Reserve the leftover chipotle peppers for another use
  • 1 tablespoon adobo sauce From the chipotle peppers
  • 2 tablespoons white wine vinegar
  • 1 white onion roughly chopped
  • 5 garlic cloves
  • 2 teaspoons cumin
  • 2 teaspoons dried oregano
  • 2 teaspoons coriander
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon salt
  • 2.5 pounds boneless skinless chicken breast or chicken thighs
  • 2 bay leaves

Instructions

Slow Cooker

  1. Add all ingredients except chicken and bay leaves to a blender and blend on high until smooth. Add sauce to slow cooker with chicken and bay leaves. Stir to coat chicken.
  2. Cook on high for 4-6 hours or low for 6-8.
  3. Remove chicken to a large bowl and shred with two forks. Once shredded, return to sauce and toss to coat chicken. Serve with your favorite ingredients. See the instructions above for some suggestions!

Instant Pot

  1. Add all ingredients except chicken and bay leaves to a blender and blend on high until smooth. Add sauce to Instant Pot with chicken and bay leaves. Stir to coat chicken.

  2. Cook on high pressure for 10 minutes or until chicken is cooked through. Quick release pressure when Instant Pot is done cooking.

  3. Remove chicken to a large bowl and shred with two forks. Once shredded, return to sauce and toss to coat chicken. Serve with your favorite ingredients. See the instructions above for some suggestions!

Recipe Notes

 
STORE IT IN THE FRIDGE

This Slow Cooker Chicken Tinga will keep in the fridge for up to 5 days. 

 
STORE IT IN THE FREEZER

This Slow Cooker Chicken Tinga will keep in the freezer for up to 3 months. 

 
MAKE IT WHOLE30

Omit the corn starch and use compliant chipotle paste instead of canned chipotle pepper in adobo sauce or adobo sauce. 

 

MAKE IT Gluten Free

Recipe is gluten free as written.