Slow Cooker Chicken Tinga Recipe - Allrecipes.com
Slow Cooker Chicken Tinga Recipe
  • READY IN 3 hr

Slow Cooker Chicken Tinga

Recipe by  

"A spicy chicken and chile dish. A good friend of mine from Guadalajara who works hard to make this on the stove inspired me to make my own version in the slow cooker. Serve on tostada shells and garnish with chopped cilantro and onions."

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Ingredients Edit and Save

Original recipe makes 18 servings Change Servings

Directions

  1. Mix chicken, onion, tomato sauce, chipotle chile peppers in adobo sauce, jalapeno peppers, garlic, oregano, cumin, chili powder, and red pepper flakes in a slow cooker.
  2. Cook on Low until chicken is no longer pink in the center, 2 to 3 hours. Remove chicken from slow cooker and shred using 2 forks; return to the slow cooker.
  3. Heat a large skillet over medium-high heat. Cook and stir chorizo sausage in the hot skillet until browned and crumbly, 5 to 10 minutes; drain and discard grease. Stir chorizo into chicken mixture.
  4. Cook on Low for 45 minutes to 1 hour.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 2 hrs 45 mins
  • READY IN 3 hrs

Footnotes

  • Cook's Note:
  • Cooking times are approximate. My large slow cooker cooks very fast and the chicken only takes 2 hours. Your cooking time may vary.
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Reviews More Reviews

Most Helpful Positive Review
Jul 08, 2013

Great recipe! I was worried that the full can of chiles in adobo would be too spicy (and I love spicy food, but recall having once ruined a recipe from using too many of them) so I only used half, but I definitely should have used the whole can--with all of the tomato sauce, it actually came out pretty mild. 2-3 hours on low was just the right amount of time to cook the chicken. I skipped the chorizo and just made this until step 2 and returned the shredded chicken to the slow cooker for about another 40 minutes. This was fantastic as tacos on soft corn tortillas with chopped onion and fresh cilantro! Made great lunch leftovers for the next day, too!

 
Most Helpful Critical Review
Mar 24, 2014

Tasty after the burning sensation subsides... Followed it without any modifications. Not sure if I'll make this again.

 

18 Ratings

May 10, 2013

chicken plus all the pepper and tomato made this a must try for me. so easy to do. Cooked mine for 4 hours on high and then added the chorizo. I also added a can of corn and also green chiles. I used both pork and beef chorizo. ake sure to drain well after browning it. I layered paper towels on an oven pan and let all the grease soak into the paper. moved it around with a spatula. it came out fantastic! Don't forget some avocado too!

 
Aug 07, 2013

This was awesome! My husband, who has been spoiled by California authentic mexican food, said it was restaurant worthy! I omitted the red pepper flakes and left in the adobe seeds and sauce and it was plenty spicy! In serving, I used flat corn tostada shells and layered the following: lettuce, chicken mixture, monterrey jack cheese, avacado slices, chopped tomato, cilantro cream (Which cut the spice - used allrecipes "Amy's cilantro cream sauce"), & few leaves of cilantro for garnish!!! This is now a favorite in our house! Great recipe, thanks for sharing!

 
May 06, 2013

Amazingly delish! Very authentic tasting and the perfect spiciness.

 
Jan 12, 2014

Very good and easy! Thought it would be very spicy, but even with the jalapenos and the adobo it was not. Used as quesadilla filling and it was delicious with avocado and cilantro sour cream. Also as soft taco filling. Used leftovers as chili base with black beans and corn. Served with rice, cheese, chips and other toppings. It was GREAT!! Will definitely make again.

 
Oct 23, 2013

Loved this recipe! I omitted the jalapeño and red pepper flakes. I only used 3 chipotle peppers in adobo sauce (seeded) and 3 boneless, skinless chicken breast only because my husband and son don't like things as spicy as I do. I also added 1/4 cup chicken broth. I served it with a tostada with homemade refried beans smeared over it and chopped green leaf lettuce and tomatoes for garnish. I also included a side of avocado slices. My husband put shredded Mexican cheese on his as well. He loved it so much he ate 3!

 
Feb 25, 2014

ACK. SO SPICY. Even without the jalepenos and the chili flakes! I think with 1/3 of the chilis in adobo, this would have been really good. As I made it, it was so spicy as to be practically inedible without a lot of sour cream and cheese.

 

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Nutrition

  • Calories
  • 131 kcal
  • 7%
  • Carbohydrates
  • 3.9 g
  • 1%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 8.1 g
  • 12%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 10.2 g
  • 20%
  • Sodium
  • 418 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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