Slow-Cooked Chicken Tinga with Chipotle and Tomato

By , Test Kitchen Director · 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 recipe, ready in about 195 minutes, pairs chicken breasts, chipotle peppers in adobo sauce, diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

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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.

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?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breasts from drying out.

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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