Name: Chicken Tinga Recipe
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Mexican
Ingredients: 3 boneless skinless chicken breasts; 1 large red onion, finely diced; 15 ounces tomato puree; 2 chipotle peppers in adobo sauce (whole or chopped); 2 tablespoons adobo sauce; 1 bay leaf; 2 teaspoons garlic powder; 1 teaspoon dried oregano; 1 teaspoon ground cumin; Salt and black pepper, to taste; Taco shells (soft or hard); Cilantro leaves; Chopped red onion

Description

This Chicken Tinga recipe is a slow-cooked Mexican dish featuring tender boneless skinless chicken breasts simmered in a smoky and spicy tomato-chipotle sauce. Perfectly seasoned with garlic, oregano, cumin, and chipotle peppers in adobo, this dish is ideal for tacos or tostadas and topped with fresh cilantro and chopped red onion for a vibrant, flavorful meal.

Ingredients

Scale

Chicken Tinga Ingredients

3 boneless skinless chicken breasts
1 large red onion, finely diced
15 ounces tomato puree
2 chipotle peppers in adobo sauce (whole or chopped)
2 tablespoons adobo sauce
1 bay leaf
2 teaspoons garlic powder
1 teaspoon dried oregano
1 teaspoon ground cumin
Salt and black pepper, to taste

To Serve

Taco shells (soft or hard)
Cilantro leaves
Chopped red onion

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Instructions

Prepare Slow Cooker: Spray a 4-quart or larger slow cooker/crock pot with cooking oil to prevent sticking. Add the boneless skinless chicken breasts, finely diced red onion, tomato puree, chipotle peppers, adobo sauce, bay leaf, garlic powder, dried oregano, ground cumin, salt, and black pepper into the crock pot.
Cook Chicken: Set the slow cooker to cook on HIGH for 2-3 hours or LOW for 4-5 hours, allowing the chicken to slowly absorb the smoky and spicy flavors while becoming tender.
Shred Chicken: Carefully remove the cooked chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken into the slow cooker and mix well with the sauce.
Serve: Serve the chicken tinga hot in soft or hard taco shells, garnished with fresh cilantro leaves and chopped red onion as desired for an authentic Mexican taco experience.

Notes

You can adjust the number of chipotle peppers according to your preferred spice level.
For extra depth of flavor, you may sauté the onions briefly before adding them to the slow cooker.
Leftover chicken tinga can be refrigerated for up to 3 days or frozen for longer storage.
Serve with accompaniments such as avocado slices, sour cream, or shredded cheese if desired.