Slow-Cooked Mexican Chicken Tinga with Chipotle and Tomatoes

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

Tender shredded chicken simmered slowly in a smoky chipotle-tomato sauce with onions and spices for a flavorful Mexican classic. This Mexican-inspired chicken recipe, ready in about 195 minutes, pairs boneless skinless chicken thighs, chipotle peppers in adobo sauce, canned 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

• 2 pounds boneless skinless chicken thighs
• 2 chipotle peppers in adobo sauce
• 14 ounces canned diced tomatoes
• 1 medium white onion, thinly sliced
• 3 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

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.