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Mexican Chicken Tinga (Tinga de Pollo)

Mexican Chicken Tinga
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This recipe takes you on a trip to Puebla, Mexico, with a dish that’s smoky, spicy, and full of flavor. With a little help from your slow cooker, you get that deep, rich taste without all the work. It’s perfect for a busy weeknight but feels like a special occasion meal.

Ingredients

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  • 3 medium boneless, skinless chicken breasts (about 1.5 lbs)
  • 1 large brown onion, diced
  • 1 (15 oz) can tomato puree or passata
  • 2–3 tablespoons tomato paste (optional)
  • 2–3 chipotle peppers in adobo sauce + 2 tablespoons adobo sauce
  • 2–3 teaspoons minced garlic
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon ground cumin
  • 1 bay leaf
  • Salt and black pepper to taste

Instructions

  1. Get Ready: Dice your onion and mince your garlic.
  2. Add Everything: Place the chicken breasts in the bottom of your slow cooker. Add the onion, garlic, tomato puree, tomato paste (if using), chipotle peppers and adobo sauce, oregano, cumin, bay leaf, salt, and pepper. Give it a gentle stir to coat the chicken.
  3. Slow Cook: Cover and cook on HIGH for 3 hours or LOW for 4-5 hours. The chicken is ready when it’s fork-tender.
  4. Shred It: Carefully remove the cooked chicken and shred it with two forks. It should fall apart easily.
  5. Finish Up: Return the shredded chicken to the sauce in the slow cooker. Stir well and let it simmer for another 10-15 minutes on LOW so the flavors can fully combine. Taste and adjust the seasoning if needed.

Notes

  • Serving Suggestions: This tinga is fantastic in warm corn tortillas for tacos. Top it with fresh cilantro, diced onion, a dollop of sour cream, or sliced avocado. It’s also great with Mexican rice or black beans on the side.
  • Spice Level: This recipe gives you a medium heat. For a spicier version, just add more chipotle peppers. For a milder take, use only one pepper and a bit of the adobo sauce for flavor.
  • Make It Ahead: This dish is even better the next day! You can store it in an airtight container in the fridge for up to 5 days.
  • Storage & Reheating: Let it cool completely before storing. It reheats beautifully on the stovetop over medium heat or in the microwave. It also freezes well for up to 3 months.

Find it online: https://new.projuktigeek.com/tinga-de-pollo/

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