Slow-Cooked Mexican Chicken Tinga with Chipotle and Tomatoes
Tender shredded chicken simmered slowly in a smoky chipotle-tomato sauce with onions and spices for a flavorful Mexican classic. This mexican-inspired chicken ready in about 195 minutes turns pounds boneless skinless chicken thighs, peppers chipotle peppers in adobo sauce, ounces canned diced tomatoes 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 320 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.
Ingredients
- 2 pounds boneless skinless chicken thighs
- 2 peppers chipotle peppers in adobo sauce
- 14 ounces canned diced tomatoes
- 1 medium white onion, thinly sliced
- 3 cloves garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 cup chicken broth
- 1 teaspoon sea salt
- 2 tablespoons fresh lime juice
- 1/4 cup fresh cilantro, chopped
Instructions
- Step 1: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 medium thinly sliced white onion and 3 minced garlic cloves, sautéing for 5 minutes until softened and fragrant.
- Step 2: Stir in 2 chipotle peppers chopped finely, 14 ounces canned diced tomatoes, 1 teaspoon dried oregano, and 1 teaspoon ground cumin. Cook for 3 minutes until the sauce thickens slightly.
- Step 3: Transfer the sauce to a slow cooker and add 2 pounds boneless skinless chicken thighs, 1 cup chicken broth, and 1 teaspoon sea salt. Cover and cook on low for 6 hours or on high for 3 hours until the chicken is tender and easily shredded.
- Step 4: Remove the chicken from the slow cooker and shred with two forks, then return the shredded chicken to the sauce and stir to combine.
- Step 5: Stir in 2 tablespoons fresh lime juice and 1/4 cup chopped fresh cilantro just before serving. Serve warm with tortillas or rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Mexican Chicken Tinga with Chipotle and Tomatoes 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 Mexican Chicken Tinga with Chipotle and Tomatoes?
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 Mexican 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 Mexican 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 Mexican Chicken Tinga with Chipotle and Tomatoes?
Mexican chicken 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.
