Name: Mexican Chicken Tinga
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
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; Soft or hard taco shells, gluten-free tortillas, or corn tortillas; Fresh cilantro leaves; Chopped brown or red onion; Salsa of choice

Mexican Chicken Tinga

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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.

Author: Carlos_Antonio
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Yield: 6 servings 1x
Category: Main Course
Cuisine: Mexican

Ingredients

Scale

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

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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.

Find it online: https://mexicanrecipe.info/mexican-chicken-tinga/