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Easy Chicken Tinga

Servings 8

Ingredients

  • 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

Instructions

  • 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.
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