This Slow Cooker Chicken Tinga is out of this world! Flavorful, tender and juicy and so, so easy!
You asked, so I’m delivering folks.
Another slow cooker meal that’s guaranteed to be a family fave.
This Slow Cooker Chicken Tinga is out of this world!
What is Chicken Tinga?
It’s a Mexican dish that originated in Puebla, Mexico that’s made of shredded chicken in a tomato chipotle chile sauce.
What does “tinga” mean?
The word tinga means stew.
I first heard of chicken tinga from a friend I used to work with who was from Mexico. It was a meal he made often for his family and friends because it was not only extremely economical, but incredibly flavorful.
This dish features boneless, skinless chicken thighs, crushed tomatoes in purée, chipotle peppers in adobo sauce, some onions and garlic and my friends special ingredient, some ground chorizo sausage.
I added two chipotle peppers which I chose not to seed because I wanted some additional spice. I sometimes add three for even more heat. It’s all up to what you prefer really. There’s no right or wrong.
Chicken tinga can be served oven white rice or with tortillas.
It’s perfect for your game day menu. I’m keeping this one in my back pocket for the Super Bowl. I’ll probably double or triple the recipe depending on how many people I’ve got coming and I’ll serve it with tortillas, some queso fresco or cotija cheese and fresh chopped cilantro.
Hope you give this easy, slow cooker meal a try this winter folks. Enjoy!
A Few Cook’s Notes for Slow Cooker Chicken Tinga Recipe:
As mentioned above, I used two chipotle peppers in adobo sauce for this recipe. I did not seed them. I wanted some extra spice. If you enjoy things mild, seed your peppers and then chop.
You can purchase the chipotle peppers in adobo sauce in a can in the international aisle at your supermarket. The brand I use is Goya.
- 2 Tbsp. olive oil
- 2 lbs. boneless, skinless chicken thighs
- 8 oz. ground chorizo sausage
- 1 1/2 cups yellow onion, chopped
- 2 cloves garlic, minced
- 2 cups crushed tomatoes in puree
- 2 chipotle peppers in adobo sauce, chopped (from a 7 oz. can)
- 2 tsp. light brown sugar
- 1 tsp. dried oregano
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/2 tsp. dried thyme leaves
- 1/2 tsp. ground cumin
- 2 bay leaves
- cotija cheese or queso fresco, for serving
- tortillas, for serving
- Heat olive oil in a large skillet over medium-high heat. Brown chicken until lightly browned, about 3 minutes per side. Transfer chicken to slow cooker.
- In the same skillet, cook chorizo, breaking up with a wooden spoon, until about 3 minutes. Add the chopped onion and continue to cook until onion is translucent, about 3-4 minutes. Add the chorizo and onions to the slow cooker. Add the garlic, crushed tomatoes, chipotle peppers, brown sugar, spices and bay leaves to the slow cooker. Cover and cook on high for 2 1/2 hours.
- Shred chicken with two forks. Discard bay leaves. Serve over rice or with tortillas.