Chicken Tinga


Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

This is one of the few recipes in which it’s possible to use chicken breasts (eight hours in the slow cooker is not easy on that lean cut): The meat is shredded after cooking and the stew is saucy enough that the breasts can withstand a bit of overcooking. However, feel free to substitute thighs, or even pork shoulder.


  • ½ large onion, diced
  • 2 cloves garlic, chopped
  • ½ (7-ounce/198-g) can chipotle chiles in adobo, pureed or minced, with sauce
  • 2 tablespoons tomato paste
  • cups (360 ml) chicken stock or water
  • 2 pounds (910 g) boneless, skinless chicken breasts
  • Salt and freshly ground black pepper
  • Corn or flour tortillas, warmed (see Note)



Put the onion, garlic, chipotles, tomato paste, stock, chicken, 1 teaspoon salt, and several grindings of pepper in the slow cooker. Cover and cook on low for 8 hours.


Using two forks, shred the chicken in the cooker. Taste and season with more salt and pepper, if needed. Serve the tinga with the warm tortillas.