Slow Cooker Chicken Tinga

Slow Cooker Chicken Tinga

Submitted on 6/12/2016 by John for Latin week (week starting 6/19/2016)

Author bio: Contributing Author for

Recipe country of origin Mexico

Description: Chicken Tinga is a simple dish that can easily be made in a slow cooker it consists of shredded chicken slowly cooked in a sauce of fresh ripe tomatoes, chipotle chilies and other spices.

This dish can easily be used for many different meals, tacos, burrito filling, tostadas, let your imagination run wild.

Serves 6.


4 1/2 pounds skinless whole chicken legs
4 garlic cloves, sliced
1 1/2 teaspoon dried oregano
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons ground coriander
2 cups chicken stock
2 large vine ripened tomato, chopped
1 (7-ounce) can chipotle peppers in adobo sauce
2 bay leaves
1 medium yellow onion, sliced

  1. Layer onions on the bottom of the crock pot. Top with Skinless whole chicken legs, top with garlic, oregano, cumin, and coriander. Add tomatoes and broth.
  2. Cook on low for 2 to 3 hours (until chicken is no longer pink in the center).
  3. Remove the chicken from the slow cooker, de-bone and shred.
  4. Remove the bay leaves from the sauce remaining in the slow cooker. Then Transfer the sauce to a blender and puree.
  5. Add as much adobo sauce and as many chipotle peppers as desired to attain the heat level and smokiness desired.
  6. Return shredded chicken and sauce to the slow cooker, mix well, and cook for another 1/2 hour on low.



3 thoughts on “Slow Cooker Chicken Tinga

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