Slow Cooker Chicken Tinga

Dish Info

Slow Cooker Chicken Tinga is ridiculously flavor-packed and takes just 10 minutes of hands-on time. It is a super-convenient weeknight meal that makes a frequent appearance on my meal prep menu. I like to use it to make Chicken Tinga Tacos and empanadas or serve it over cauliflower rice. Want to make this in your Instant Pot? I've got instructions for that too!


– 2 pounds boneless skinless chicken breast or thighs – Salt and pepper – 1 tablespoon olive oil – ½ cup chopped onion – 1 teaspoon minced garlic – 1 teaspoon dried oregano – ½ teaspoon ground cumin – ½ teaspoon smoked paprika – 2 chipotle peppers in adobo finely chopped – 1 tablespoon adobo sauce – ¾ cup diced tomatoes – ½ cup chicken broth

– Sprinkle the chicken with salt and pepper and place in your slow cooker.

– Heat the oil to medium-high heat in a skillet and add the onion.

– Cook for about 6 minutes. Sprinkle with garlic, oregano, cumin, and paprika.

– Add chipotle peppers, diced tomatoes, and broth. Bring to a simmer and cook for about 3 minutes. Pour the sauce over the chicken.

– Set your slow cooker to low and cook for 3 to 4 hours.

– Shred the chicken and serve.