Chicken tinga is tender shredded chicken in a tomato and chipotle sauce. This slow-cooker version can be served in tortillas, over rice, or on tostadas. Start with thawed chicken, not frozen, and check the thickest piece with a food thermometer before shredding.
Serves: 6
Prep: 15 minutes
Cook: 6 to 7 hours on low, or 3 to 4 hours on high
Ingredients
- 2 pounds boneless, skinless chicken thighs, thawed
- 1 can (14.5 ounces) diced tomatoes
- 1 small yellow onion, thinly sliced
- 2 garlic cloves, minced
- 1 or 2 chipotle peppers in adobo, finely chopped
- 1 tablespoon adobo sauce from the can
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon fine salt
- 1 tablespoon apple-cider vinegar
- Warm corn tortillas, cooked rice, or tostadas, to serve
Method
- Add the tomatoes, onion, garlic, chipotle, adobo sauce, cumin, oregano, and salt to the slow cooker. Stir to combine.
- Nestle the thawed chicken into the sauce and turn each piece once to coat.
- Cover and cook on low for 6 to 7 hours or high for 3 to 4 hours. Check the thickest piece with a food thermometer; chicken should reach 165°F.
- Transfer the chicken to a plate and shred it with two forks. Stir the vinegar into the sauce, return the chicken, and mix well.
- Serve in warm tortillas, over rice, or on tostadas with your preferred toppings.
Variations
Use one chipotle pepper for a gentler smoky flavor, or replace the chipotle with 1 teaspoon smoked paprika if you want the tomato sauce without its heat. Chicken breast can be used, but begin checking it earlier because lean pieces can dry out if cooked too long.
Storage and reheating
Refrigerate leftovers promptly in a shallow covered container and use within 3 to 4 days. Reheat the chicken with some sauce until steaming. For food-safety details, follow current local guidance and the slow cooker's instructions.
The meal plan for social evenings and busy-weeknight prep guide offer ways to fit flexible dinners into a full week. Place this meal in the Lucru Home meal planner.
