Slow Cooker Chicken Tinga (Or Instant Pot!)

Chicken tinga is a Mexican shredded chicken with serious smoky depth. The flavor comes from one humble can: chipotle peppers in adobo. Smoked, dried jalapeños in a tangy tomato sauce.

You simmer that with onion, garlic, and tomatoes, then let the chicken soak it all up low and slow. What you get is tender, saucy, smoky shredded chicken. Ten minutes of hands-on time gets you there, and the crock pot does the rest.

It's a meal-prep dream. Make a batch on Sunday and you've got tacos, bowls, and salads handled for the week.

Buying Chipotle Peppers

Chipotle peppers in adobo live in the Latin or international aisle of most grocery stores. They come in a small can, usually less than two dollars. You'll only use a pepper or two, so freeze the rest. I like to freeze them in a thin layer in a freezer bag so that I can break off however many I need.

Can't find them? Chipotle powder works as a stand-in. Start with about a teaspoon, taste, and add more. You'll lose a little of the saucy tang, but you'll keep the smoke.

A Word About the Heat

As written, this is mild. All three of my kids happily eat it, and I don't ever seed the peppers. At two peppers, the chipotles bring smoke more than fire.

Want it hotter? Add one more pepper, not two. The heat builds fast once you pass a certain point, and it's easier to add than to take away. Taste as you go.

How to Make Slow Cooker Chicken Tinga

First, start by sprinkling your chicken with salt and pepper and placing it in a slow cooker. If you have time, do this the night before to allow the salt to penetrate the chicken. After that, heat a skillet over medium-high heat. Add the onion and cook until tender.

Add the garlic, other seasonings, chipotle peppers, tomatoes, and broth.
Bring to a simmer, and cook for about three minutes.

Pour the sauce over the chicken. Set your slow cooker to low, and cook for 3 to 4 hours. Shred and return to the sauce.

What to Make Chicken Tinga in Your Instant Pot?  Here’s How!

First, sprinkle the chicken with salt and pepper and set aside.

Use the saute function, heat the oil in the Instant pot and add the onion.  Cook for 6 minutes, and then add the garlic, seasonings, peppers, tomatoes, and broth.  

Add the chicken to the pot and toss to coat.

Place the lid on the pressure cooker, and set to seal.  Cook for 13 minutes, and then do a quick release.  (I recommend using either an oven mitt or thick dish towel.)

Carefully open the lid, and remove the chicken.  Shred, and return to the pot.