Slow-Cooked Chicken Tinga with Chipotle and Tomato

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender shredded chicken simmered in a smoky chipotle tomato sauce, perfect for tacos or tostadas. This mexican-inspired cinco de mayo ready in about 195 minutes turns pounds chicken breasts, can diced tomatoes, medium, sliced yellow onion into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 280 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 180 min Serves 6 Mexican cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 sliced medium yellow onion and 3 minced garlic cloves, sautéing for 4 minutes until softened and fragrant.
  2. Step 2: Transfer the onion and garlic to a slow cooker. Add 1.5 pounds chicken breasts, 14 oz canned diced tomatoes, 1 cup chicken broth, 2 chipotle peppers with 2 tbsp adobo sauce (chopped), 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper.
  3. Step 3: Cover and cook on low for 6 hours or on high for 3 hours, until chicken is tender and easily shredded.
  4. Step 4: Remove the chicken breasts and shred them using two forks. Return shredded chicken to the slow cooker and stir in 1 tbsp fresh lime juice. Mix well and keep warm for serving.

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Frequently asked questions

How long does Slow-Cooked Chicken Tinga with Chipotle and Tomato take to make?

Total time is about 195 minutes (15 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Chicken Tinga with Chipotle and Tomato?

Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.

Can I substitute ingredients in Slow-Cooked Chicken Tinga with Chipotle and Tomato?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Chicken Tinga with Chipotle and Tomato for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Chicken Tinga with Chipotle and Tomato?

Mexican cinco de mayo like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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