I’m not gonna lie, every single Tuesday I get excited for Taco Tuesday. Maybe it was growing up in LA, or maybe it’s just that tacos are superior food. Either way, eating tacos at least once a week is pretty much a prerequisite for me.
Back when I lived in LA, that meant a weekly trip to Guisado’s for a selection of tacos, always including the chicken tinga.
These days I have to recreate it at home, which is why I made this slow cooker chicken tinga tacos recipe. And I’m happy to say it tastes very close to the original. Super easy too.
I never get sick of tacos so I like to make a big batch. It’s the kind of meal prep recipe you make once and eat all week: tacos on Taco Tuesday, then leftover tinga in burrito bowls or taco salads for the rest of the week.
I hope you love them as much as I do!
What is Chicken Tinga?
Chicken tinga, or tinga de pollo in Spanish, is a classic Mexican dish made of shredded, juicy chicken breast coated in a slightly spicy and smoky tomato sauce. It typically includes chipotle peppers, which give it its distinct spice and smokiness, and it’s often served in tacos, on tostadas, or in burritos.
The recipe originates from the Puebla region of Mexico and is a super popular dish, recognized for its deep, chili-based tomato sauce. Because it’s so versatile, it’s now made all over Mexico and in the United States.
Slow cooker chicken tinga isn’t traditional, but it’s a great way to make it: the long cook time lets the flavors meld and deepen, and the chicken comes out super tender and shreddable.
Looking for something a little quicker? Try my Air Fryer Fish Taco Bowl with Mango Salsa. Done in 25 minutes.
The Secret to Making the Best Slow Cooker Chicken Tinga
The secret to making the best chicken tinga is striking the right balance of spices and chipotle peppers in adobo. Together, these ingredients lend a depth and richness of flavor that gives the dish its distinctive flavor. Here are some tips to keep in mind:
- Use Chipotle Peppers in Adobo: There’s nothing quite like the spicy smokiness of these traditional peppers. They add so much depth and richness.
- Take the Time to Sauté the Aromatics: While it can be tempting to dump and go, taking the extra couple of minutes to sauté the onions, garlic, and spices deepens the flavor and releases the onions’ natural sweetness.
- Let It Cook Low & Slow: A crockpot or slow cooker is the perfect way to cook this recipe because the low and slow method allows all the flavors to develop while the chicken becomes tender and juicy.
Key Ingredients
This slow cooker chicken tinga is made with simple ingredients you likely already have in the pantry or can easily get at your local grocery store.
- Chicken breasts. I prefer boneless, skinless. They shred easily after a few hours and stay juicy in the sauce. Thighs work too if you prefer that.
- Chorizo. Not in every chicken tinga recipe, but even a small amount gives the sauce a richer, deeper flavor than chicken alone.
- Chipotles in adobo. You really can’t make chicken tinga without these. They bring a smoky, spicy flavor. Scale how many you use to your spice level: five gives a noticeable kick, two to three is much milder.
- Fire-roasted diced tomatoes. These make up the smoky base of the tinga. Regular canned tomatoes work in a pinch, but fire-roasted has a much deeper flavor.
- White onion and cabbage. They bring their own sweetness and cook into the sauce, adding texture that complements the shredded chicken.
- Spice blend. Cumin, smoked paprika, mexican oregano, whole cloves, and a pinch of nutmeg all give the sauce its almost mole-like depth.
Want something a little cozier? Try my High-Protein Taco Soup made with ground beef and spicy chili broth. It’s gluten and dairy-free.
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How to Make Chicken Tinga in a Slow Cooker
Making this slow cooker chicken tinga is super easy, just a couple of simple steps and your kitchen will smell incredible.
- Cook down the chorizo. Set your slow cooker to sauté mode with a splash of avocado oil. Remove the chorizo from its casing and add it, breaking it into small pieces as it browns.
- Sauté the aromatics. Once the chorizo is crumbly, add the onions and cabbage and cook until soft. Stir in the garlic and spices and let them toast until fragrant.
- Add the liquids. Pour in your fire-roasted tomatoes, chipotles in adobo, and chicken stock, then stir to combine.
- Add the chicken. Season your chicken breasts with salt, then submerge them in the sauce.
- Slow cook. Cover and cook on low for 2 to 3 hours, or high for 1 to 2 hours, until the chicken shreds easily with a fork.
- Shred and soak. Pull the chicken out, shred with two forks, then return it to the sauce for about 5 minutes so it soaks up all the flavor. Fish out the two whole cloves while you wait.
- Assemble your tacos. Warm your corn tortillas in a dry skillet, then spread each with mashed avocado. Pile on the chicken tinga and finish with pickled onions, radishes, cotija, cilantro, and a squeeze of lime.
Victoria’s Tips
Here are a few small tips that make all the difference between good chicken tinga tacos and unforgettable ones:
Swaps & Variations
There are all kinds of easy swaps and variations you can make to customize this recipe to your liking:
Storage & Meal Prep
This recipe is GREAT meal prep. The tinga keeps for 3 to 4 days in an airtight container in the fridge, and also freezes for up to 3 months.
If you want meal prep tacos, pack the tinga, tortillas, and toppings separately and assemble fresh. The leftover tinga is also great in burrito bowls, taco salads, or in quesadillas.
To reheat, warm on the stovetop or in the microwave with a splash of water.
FAQ
Totally. The chorizo adds richness and depth, but the recipe works just fine without it. Just skip the browning step and start by sautéing your cabbage and onions.
Yep, swap them 1:1. Boneless thighs come out a little richer and are actually even more forgiving if you go a little long on the cooking time.
This slow cooker chicken tinga is naturally gluten- and dairy-free, but make sure you check the labels on your chorizo, chicken stock, and adobo sauce because some brands sneak in wheat-based thickeners. To make the tacos dairy-free, skip the cotija or use a dairy-free alternative.
Definitely. It freezes really well. Let it cool completely, then store in a freezer bag or airtight container for up to 3 months.
Yep. Follow steps 1 through 3 in a Dutch oven or heavy pot, then bring to a low simmer. Cover and cook for 1 to 2 hours until the chicken shreds easily.
Yes, tinga de pollo is the Spanish name for chicken tinga. Same dish, just different language.
Slow Cooker Chicken Tinga Tacos (Guisado’s Copycat)
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Equipment
Ingredients
Instructions
- Turn your slow cooker to saute mode and add 2 tbsp avocado or olive oil. While it preheats, remove the casing from ¼ lb chorizo then add it to the slow cooker breaking it into small pieces as it cooks.
- Once the chorizo reaches a crumbly texture and starts to brown, add 2 small thinly sliced white onions and ½ cup thinly shredded white cabbage and cook until soft (about 5 minutes). Add 6 finely diced garlic cloves, 2 whole cloves, 2 tsp cumin, 1 tsp smoked paprika, 1 tsp dried mexican oregano, and ½ tsp nutmeg. Stir to combine and let the spices toast for 1 to 2 minutes before adding 1 can fire-roasted diced tomatoes, 5 chipotle peppers in adobo, and ½ cup chicken stock.
- Season 3 boneless skinless chicken breasts lightly with salt and pepper. Submerge them in the slow cooker with the other ingredients.
- Turn the slow cooker to the low setting and cook for 2 to 3 hours (or 1 to 2 hours on the high setting) until the chicken is tender and easy to shred.
- Turn off the slow cooker and remove the chicken. Shred in a bowl with two forks and return to the slow cooker. Combine the shredded chicken with the sauce and leave to soak up the juices for about 5 minutes. In the meantime, remove the two whole cloves.
- Warm 12 small corn tortillas in a dry skillet over medium heat, or wrap them in foil and warm in a 350°F oven for about 5 minutes.
- Top each tortilla with about mashed avocado from the 2 ripe avocados, then a generous spoonful of chicken tinga.
- Finish with the ½ cup pickled red onions, 4 small radishes, thinly sliced, ¼ cup crumbled cotija cheese, ¼ cup chopped fresh cilantro, and a squeeze from the lime wedges.
Nutrition
Notes
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i’m from LA but live abroad now and this recipe was truly a taste of home! amazing flavors and so easy to make
Thanks Percy! It’s also a recipe that reminds me of home 🙂
Amazing! I made this for dinner tonight and it was so so good. It had a kick to it but just right, not too spicy. Will make it again.
Thank you so much, Hege! Appreciate the feedback and glad you enjoyed 🙂