Best Slow Cooker Chicken Tinga
Slow-cooked shredded chicken simmered in a smoky tomato-chipotle sauce, perfect for tacos, bowls, and more. Packed with flavor and minimal effort—your new favorite taco night staple.
Ingredients
- 4boneless skinless chicken breasts (about 1½–2 pounds total)
- 1 teaspoonkosher salt, plus more for seasoning
- ¼ teaspoonfreshly ground black pepper
- 5 tablespoonsextra virgin olive oil
- 2 mediumwhite onions, thinly sliced
- 3 clovesgarlic, minced
- ½ teaspoondried oregano
- 2bay leaves
- 1can tomato purée
- 1 cupwater or chicken stock
- 2canned chipotle peppers in adobo sauce, minced
- 1 tablespoonadobo sauce (from the chipotle can)
- optional toppings: fresh corn tortillas, avocado, chopped cilantro, sliced radishes, mexican crema or sour cream, refried beans, salsa, crumbled cheese (queso fresco, cotija, feta, or goat cheese), limes
Directions
- 1
Set your slow cooker to low for 6–7 hours or high for 3–4 hours.
- 2
Add chicken breasts to the slow cooker.
- 3
In a skillet, heat olive oil and sauté onions until soft and golden, about 8 minutes. Add garlic, oregano, and a pinch of salt. Stir and transfer to the slow cooker.
- 4
Pour in tomato purée, chicken stock or water, minced chipotle peppers, and adobo sauce. Add bay leaves and stir to coat the chicken.
- 5
Cover and cook until the chicken is very tender.
- 6
Discard bay leaves. Shred the chicken in the slow cooker using two forks and stir it into the sauce.
- 7
Let simmer uncovered for 10 minutes to thicken if needed.
- 8
Serve warm in tortillas with desired toppings.