Slow-Cooked Chicken Tinga with Chipotle and Tomatoes

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 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.

Prep: 15 min Cook: 55 min Serves 6 Mexican cuisine 320 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 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.

Frequently asked questions

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

Total time is about 70 minutes (15 min prep + 55 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 Tomatoes?

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 diced tomatoes from drying out.

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

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 Tomatoes 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 Tomatoes?

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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