Chicken Tinga (Mexican Shredded Chipotle Chicken)

Chicken Tinga – shredded chicken in a smoky Chipotle tomato sauce. This Mexican recipe creates the most flavor-packed chicken that’s perfect in tacos, quesadillas, enciladas, tostadas or over rice. A true crowdpleaser that the whole family will love!

You will also love my Crock Pot Carne Guisada (Mexican Beef Stew)

What’s Chicken Tinga (Tinga De Pollo)

Looking for a chicken recipe that’s delicious, quick, easy and extremely versatile? Look no further, because this Chicken Tinga is all that and so much more! This shredded chicken recipe originates from Mexico and packs a LOT of flavor in a handful of ingredients.

The best part is that this shredded chicken can be served in so many different ways that you will never tire of it. You can simply have it in a burrito bowl or with lettuce salad. You can make the best chicken tinga tacos or serve it on tostadas. It’s delicious every which way you enjoy it and having a big batch in the fridge or freezer is a true lifesaver!

Even though the recipe is Mexican, it doesn’t pack an enormous amount of heat, making it suitable for the whole family, young kiddos included. Naturally you can make it spicier if that’s your jam – but the smoky, tangy flavor is truly addicting as is!

Chicken Tinga Ingredients

Make sure you know the spice levels of your chipotles in adobo and add the right amount for you and your family. You can always start with a small amount and add more to build up the flavor.

• Olive oil
• Onion and freshly minced garlic cloves
• Ground cumin, dried oregano, brown sugar, sea salt and ground pepper
• Chicken bouillon (stock cube) crumbled
• Chipotle peppers in Adobo sauce ( or you can use chipotle paste)
• Apple cider vinegar or lime juice for acidity
• Diced tomatoes (canned)
• Chicken – boneless and skinless chicken thighs or you can use shredded rotisserie chicken or roast chicken leftovers
• Cilantro (coriander) to garnish

How to Make Chicken Tinga

↓ For the full ingredients and detailed method, jump to the recipe card.

Trim the chicken thighs of any small pieces of fat and set aside.

Heat the olive oil in a Dutch Oven and sauté the onion over medium-low for 5-7 minutes, unti it starts to soften. Add the minced garlic, salt, pepper, sugar, oregano, cumin and bouillon cube. Stir for a minute, until the garlic is fragrant.

Add the chipotle peppers or chipotle paste, tomatoes and vinegar.

Bring to a rolling simmer and add the chicken thighs. Lower the heat to a low simmer and cook for 30 minutes or until the chicken thighs are tender.

Use a slotted spoon to transfer the chicken to a bowl. Blitz the tomato sauce using an immersion blender or transfer to a blender. You want a smooth sauce with a little bit of texture.

Shred the chicken using two forks and add it back into the sauce.

Have a taste and adjust the seasoning if needed. Add fresh chopped cilantro before serving.

Serving Suggestions

• Make Chicken Tinga tacos: serve on corn tortillas with red onions, lettuc, avocado slices, and cotija cheese (or crumbled feta).
• Serve on tostadas: spread the tostadas with refried beans, pile on the chicken tinga and add sliced radishes, avocado, shredded lettuce, salsa and cheese (or whatever combo you like!).
• In a rice bowl: serve over rice with pico de gallo, avocadoes or guacamole, black beans, your choice of cheese with lime wedges and cilantro.
• And so much more! Use it as a filling for queasadillas, serve over nachos, over baked potatoes with sour cream and salsa… your imagination is the only limit here!

Recipe Notes

⭐ To make chicken tinga in a slow cooker, simply cook the onions and garlic first (directly in your crockpot if it has a browning function) then transfer to the slow cooker. Add the tomatoes and chicken thighs and cook on HIGH for 2-3 hours or until the chicken is very tender. If the sauce requires thickening you can cook it on HIGH without the lid for the last half hour.

⭐ Store leftovers in an airtight container in the fridge for up to four days or freeze (in portions to make it easier) for up to three months. Defrost overnight in the fridge and reheat thoroughly before serving.

⭐ If you are using Chipotle Peppers in Adobo start by adding one and up to three or more if you can handle the heat! Chipotle paste tends to be a bit milder so add a tablespoon and increase the quantity to taste ! You can also add some cayenne pepper and red pepper flakes for an extra kick if you like.

HAVE YOU MADE MY CHICKEN TINGA RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #Nusde and make my day! If you have any questions, message me on Instagram and I will do my best to answer them quickly.