Let’s talk about Mexican Chicken Tinga, shall we? This dish is all about tender shredded chicken in a rich, smoky tomato-chipotle sauce. It hails from Puebla, Mexico, a place famous for its incredible food. And here’s the best part—it’s super versatile. Whether you want tacos, burritos, tostadas, or just a hearty rice bowl, this recipe has you covered. Plus, it’s easy enough for beginners but flavorful enough to impress seasoned cooks. Ready to dive in? Let’s get cooking!
Quick Recipe Snapshot
- Time Needed: 10 minutes prep, 3 hours cook
- Serves: 6 (or more if you scale it up!)
- Skill Level: Easy and perfect for everyone
- Essential Tools:
- Slow cooker (4-quart or larger)
- Mixing bowl
- Forks for shredding chicken
- Blender (optional)
Bonus Tip: You can make this ahead of time—up to 3 days in the fridge or 3 months in the freezer!
Ingredients You’ll Need
For the Chicken Tinga:
- 3 boneless, skinless chicken breasts
- 1 large brown onion, finely diced
- 1 (15 oz) can tomato puree
- 2–3 tablespoons tomato paste (optional but great for depth)
- 2 chipotle peppers in adobo + 2 tablespoons of that smoky adobo sauce
- 1 bay leaf
- 2–3 teaspoons minced garlic
- 1 teaspoon dried Mexican oregano (or regular oregano if that’s what you’ve got)
- 1 teaspoon ground cumin
- Salt and black pepper to taste
Toppings & Serving Ideas:
- Soft or crispy taco shells, tortillas, or even rice
- Fresh cilantro, chopped onion, and salsa
- Optional extras: queso fresco, sliced avocado, or pickled onions
Ingredient Swaps and Notes:
- Chicken: Swap for boneless chicken thighs (juicier) or shredded rotisserie chicken if you’re in a hurry.
- Tomatoes: Don’t have puree? Blend canned tomatoes smooth.
- Spice Level: Control the heat by adding fewer chipotles or skipping the adobo sauce entirely. For extra smokiness, try a dash of smoked paprika.
The Step-by-Step Process
Step 1: Get Prepped
Chop your onion and mince the garlic. If you’re using fresh tomatoes, blend them into a smooth sauce. Gather everything you need so you’re ready to roll.
Step 2: Load Up the Slow Cooker
Spray your slow cooker with oil. Toss in the chicken, onion, garlic, tomato puree, chipotle peppers, adobo sauce, bay leaf, spices, and a pinch of salt and pepper. Give it a quick stir.
Set the slow cooker to HIGH for 2–3 hours or LOW for 4–5 hours. You’ll know it’s ready when the chicken is fork-tender.
Pro Tip: Don’t overcook or the chicken may dry out. Check on it toward the end of the cooking time.
Step 3: Shred the Chicken
Take the chicken out and shred it with two forks in a bowl. Then, stir it back into the sauce for those bold flavors to soak in.
Step 4: Adjust the Sauce
Taste the sauce—it’s your chance to tweak the seasoning. Want it smoother? Blend part (or all) of the sauce, then mix it back in.
Step 5: Assemble and Serve
Warm up your tortillas (a quick toast on a skillet works wonders!). Fill them up with the saucy Chicken Tinga and load on your favorite toppings. Time to dig in!
Customize It Your Way
- Make It Gluten-Free: Use gluten-free tortillas or serve over rice.
- Dairy-Free/Paleo: Skip the cheese and use lettuce wraps instead of tortillas.
- Vegetarian Option: Substitute jackfruit or mushrooms for chicken—they soak up the sauce beautifully.
Spice Level Hacks:
Mild? Use just one chipotle pepper. Spicy? Add more chipotles or sprinkle in cayenne.
Storing & Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Portion into containers and freeze for up to 3 months.
- Reheating: On the stovetop with a splash of water or broth, or in the microwave at medium power.
Chicken Tinga isn’t just a recipe—it’s comfort food that brings people together. Tacos for a quick dinner? Yes. Fancy tostadas for a party? Absolutely. I hope this dish becomes a regular in your kitchen—you’ll love it! Let me know how it turns out. Happy cooking!
PrintMexican Chicken Tinga
Mexican Chicken Tinga is a smoky, spicy, and deeply flavorful dish made with tender shredded chicken simmered in a chipotle-tomato sauce. Originating from Puebla, Mexico, this versatile recipe is perfect for tacos, tostadas, or rice bowls. It’s easy to prepare in a slow cooker, making it ideal for busy weeknights or meal prep.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
- 3 medium-large boneless, skinless chicken breast halves
- 1 large brown onion, diced finely
- 1 (15 oz) can tomato puree or good-quality passata
- 2–3 tablespoons tomato paste (optional for richer flavor)
- 2 chipotle peppers in adobo sauce (whole or chopped) + 2 tablespoons adobo sauce
- 1 bay leaf
- 2–3 teaspoons freshly minced garlic
- 1 teaspoon dried herbs (Mexican oregano preferred)
- 1 teaspoon ground cumin
- Salt and black pepper to taste
For Serving:
- Soft or hard taco shells, gluten-free tortillas, or corn tortillas
- Fresh cilantro leaves
- Chopped brown or red onion
- Salsa of choice
Instructions
- Prepare Ingredients: Dice the onion finely and mince the garlic. Gather all ingredients to streamline the process.
- Set Up Slow Cooker: Spray a 4-quart (or larger) slow cooker with cooking oil. Add chicken breasts, diced onion, garlic, tomato puree, tomato paste (if using), chipotle peppers with adobo sauce, bay leaf, cumin, dried herbs, salt, and pepper. Stir gently to combine.
- Cook the Chicken: Set the slow cooker to HIGH for 2–3 hours or LOW for 4–5 hours. The chicken should be tender and easy to shred.
- Shred the Chicken: Remove the cooked chicken from the slow cooker and shred it using two forks in a medium bowl. Return the shredded chicken to the slow cooker and stir it into the sauce.
- Simmer and Adjust Flavors: Let the chicken simmer on LOW for another 10–15 minutes to absorb the flavors fully. Taste and adjust seasoning as needed.
- Serve and Enjoy: Warm taco shells or tortillas on a skillet or directly over an open flame for added flavor. Fill each shell with Chicken Tinga and top with fresh cilantro leaves, chopped onions, salsa, or your favorite toppings.
Notes
Serving Suggestions: Serve Chicken Tinga in tacos, tostadas layered with refried beans, rice bowls, or even lettuce wraps for a low-carb option. Add crumbled queso fresco or avocado slices for extra flair.
Tips & Tricks:
- Use boneless chicken thighs for a juicier texture if preferred.
- For milder heat, reduce chipotle peppers to one; for extra spice lovers, add an additional pepper or cayenne powder.
Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently on the stovetop over low heat or microwave at medium power—add a splash of water or broth if needed to loosen up the sauce.
