If you are looking for the perfect recipe for an easy weeknight dinner, this is it!
Today we’re bringing you this foolproof Chicken Tinga that is perfect for an easy weeknight meal!
The best part about this recipe is how versatile it is– It’s great on its own, topped on your favorite salad, or served with soft tortillas. There are endless ways to take this chicken and make it great.
WOT we love about this recipe: If you have any leftovers, it also freezes great and can be ready for a quick weeknight meal. We like to make a double batch, portion it out and then freeze for an easy re-heat.
Easy Chicken Tinga
- 2 tbsp olive oil
- 4 boneless skinless chicken breasts
- 1 large onion, diced
- 4 large cloves garlic, minced
- 1 jalapeno, seeded and diced
- 15 oz can diced tomatoes and green chilies
- 2 chipotle peppers in adobo sauce
- ½ tsp cumin
- ½ tsp Mexican oregano
- ½ tsp Kosher salt
- ¼ tsp black pepper
- ½ cup chicken stock
- Dry and season the chicken with salt and pepper on both sides.
- In a slow cooker on a stovetop setting, add the olive oil and brown each side of the chicken for about 5-10 minutes each side. Remove the chicken and set aside.
- Note* If you’re slow cooker does not have a stovetop or sauté setting, brown the chicken in a skillet. It is important for the chicken to be browned for this recipe.
- Add the diced onion, minced garlic, jalapeno pepper, can of diced tomatoes, and the two chipotle pepper in adobo sauce in the slow cooker on high settling. Stir to combine.
- Return the browned chicken to the slow cooker and add cumin, Mexican oregano, salt, and pepper seasonings. Pour the chicken stock over the spices and chicken and cover. Cook for 4 hours or until chicken is so tender it breaks apart with a pair of tongs.
- Remove the chicken from the slow cooker, and using two forks, shred the chicken into desired-sized pieces. We like leaving a few larger pieces. Pour the remaining stock and vegetables over the shredded chicken.
- You can serve the Chicken Tinga on its own, as a salad topping, or with soft tortillas.
All photos by Lorianne DeVita