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Authentic Yet Easy Weeknight Chicken Tinga

A mound of saucy, shredded chicken tinga piled high on a square white plate.
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Make smoky, flavorful Tinga de Pollo using a slow cooker or stovetop method. This shredded chicken in chipotle sauce is perfect for tacos or tostadas.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 medium white onion, roughly chopped
  • 3 cloves garlic
  • 2-3 chipotle peppers in adobo sauce (adjust for spice preference)
  • 1 tablespoon adobo sauce from the can
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil (for stovetop only)
  • 1/2 cup chicken broth

Instructions

  1. Place the chicken breasts or thighs in the slow cooker.
  2. In a blender, combine the diced tomatoes, onion, garlic, chipotle peppers, adobo sauce, oregano, cumin, salt, and pepper. Blend until smooth.
  3. Pour the sauce mixture over the chicken in the slow cooker.
  4. Cook on low for 6-8 hours or on high for 3-4 hours. (For stovetop: Sauté onion and garlic in oil until soft, add remaining sauce ingredients and chicken, simmer covered for 30 minutes, then reduce heat and simmer another 20 minutes).
  5. Remove the chicken and shred it using two forks.
  6. Return the shredded chicken to the sauce in the slow cooker or pot. Stir well to coat. Add chicken broth if the sauce seems too thick.
  7. Simmer for an additional 10 minutes to allow the chicken to absorb the sauce flavor.
  8. Serve hot over tortillas or tostadas.

Notes

  • For extra smoky flavor, briefly char the onion and garlic on a dry skillet before blending.
  • Use chicken thighs for a richer, moister result.
  • If you prefer a thicker sauce, remove the lid during the last 15 minutes of cooking.

Nutrition

Find it online: https://delishdiarist.com/chicken-tinga-recipe-easy-weeknight-pollo/