Slow-Cooked Chicken Tinga with Chipotle and Tomatoes

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

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 70 minutes, pairs boneless skinless chicken thighs, 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 320 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.

Ingredients

• 1.5 pounds boneless skinless chicken thighs
• 2 peppers plus 2 tbsp sauce chipotle peppers in adobo sauce
• 1 can (14.5 oz) diced tomatoes
• 1 medium, thinly sliced white onion
• 3, minced garlic cloves
• 1 cup chicken broth
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lime juice
• 1/4 cup, chopped fresh cilantro

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium thinly sliced white onion and 3 minced garlic cloves, sautéing for 4 minutes until the onion is translucent and fragrant.
2. Step 2: Stir in 2 chipotle peppers chopped finely with 2 tbsp adobo sauce, 1 tsp dried oregano, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper; cook for 1 minute until spices release aroma.
3. Step 3: Add 1 can (14.5 oz) diced tomatoes and 1 cup chicken broth, bring to a simmer.
4. Step 4: Place 1.5 pounds boneless skinless chicken thighs in the skillet, spoon sauce over chicken, cover, and reduce heat to low. Simmer gently for 45 minutes until chicken is tender and shreds easily.
5. Step 5: Remove chicken from skillet and shred with two forks. Return shredded chicken to the sauce, stir in 1 tbsp lime juice and 1/4 cup chopped fresh cilantro. Cook uncovered for 5 more minutes until sauce thickens and coats the chicken.