Crockpot Chicken Tinga

How to Make Crockpot Chicken Tinga

1. 1

   Step 1: Sauté onion and garlic

   Heat the olive oil in a medium skillet over medium heat. Add the diced onion and cook until translucent, 5–7 minutes, then stir in the minced garlic and cook 30–60 seconds until fragrant.

   For this step

   • 1 mediumYellow onion, diced
   • 3 clovesGarlic, minced
   • 1 tbspOlive oil
   
2. 2

   Step 2: Blend and simmer the sauce

   Transfer the sautéed onion and garlic to a blender with the canned diced tomatoes, chipotle peppers, tomato paste, chicken broth, ground cumin, and kosher salt. Blend until mostly smooth. Return the sauce to the skillet and simmer over medium-low 3–5 minutes to meld the flavors.

   For this step

   • 14 1/2 ozCanned diced tomatoes (fire-roasted preferred)
   • 2 peppersChipotle peppers in adobo
   • 2 tbspTomato paste
   • 1/2 cupLow-sodium chicken broth
   • 2 tspGround cumin
   • 1 1/2 tspKosher salt
   
3. 3

   Step 3: Cook the chicken in the crockpot

   Place the chicken thighs in the crockpot and pour the chipotle-tomato sauce over them, turning to coat. Cover and cook on HIGH for 4 hours (or LOW for 6–8 hours) until the chicken is very tender and shreds easily.

   For this step

   • 2 lbBoneless skinless chicken thighs
   
4. 4

   Step 4: Shred and finish

   Remove the chicken to a cutting board or shred it in the crockpot with two forks until bite-sized. If shredded outside, return to the sauce in the crockpot and stir to combine. Simmer uncovered 10–15 minutes to let the chicken absorb the sauce and thicken slightly.
   
5. 5

   Step 5: Adjust seasoning and serve

   Taste and adjust salt as needed. Serve the tinga hot in warm tortillas with toppings like chopped cilantro, diced onion, avocado, lime wedges, and crumbled queso fresco.
   

1. Heat the olive oil in a medium skillet over medium heat. Add the diced onion and cook until translucent, 5–7 minutes, then stir in the minced garlic and cook 30–60 seconds until fragrant.
2. Transfer the sautéed onion and garlic to a blender with the canned diced tomatoes, chipotle peppers, tomato paste, chicken broth, ground cumin, and kosher salt. Blend until mostly smooth. Return the sauce to the skillet and simmer over medium-low 3–5 minutes to meld the flavors.
3. Place the chicken thighs in the crockpot and pour the chipotle-tomato sauce over them, turning to coat. Cover and cook on HIGH for 4 hours (or LOW for 6–8 hours) until the chicken is very tender and shreds easily.
4. Remove the chicken to a cutting board or shred it in the crockpot with two forks until bite-sized. If shredded outside, return to the sauce in the crockpot and stir to combine. Simmer uncovered 10–15 minutes to let the chicken absorb the sauce and thicken slightly.
5. Taste and adjust salt as needed. Serve the tinga hot in warm tortillas with toppings like chopped cilantro, diced onion, avocado, lime wedges, and crumbled queso fresco.