Go Back
Skillet Slow Cooker Chipotle Chicken Tinga Bowls, high protein slow cooker meals
Brittany Stage

Slow Cooker Chipotle Chicken Tinga Bowls

Boneless chicken thighs simmer low and slow in a blended chipotle tomato sauce until they shred into tender, smoky bites. Serve over rice or tucked into warm tortillas with your favorite toppings for a weeknight dinner the whole family will love.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican-American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 lbs boneless skinless chicken thighs trimmed of excess fat
  • 1 can (28 oz) crushed fire-roasted tomatoes
  • 2 chipotle peppers in adobo sauce plus 1 tbsp of the adobo sauce from the can
  • 1 medium white onion roughly chopped, divided
  • 4 cloves garlic peeled
  • 1 tsp dried oregano Mexican oregano preferred
  • 1 tsp ground cumin
  • 1 tsp kosher salt plus more to taste
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1 tsp brown sugar optional, balances heat
  • 2 cups long-grain white rice cooked, for serving
  • 1 ripe avocado sliced, for serving
  • 1/2 cup pickled red onions for serving, store-bought or homemade
  • 1/4 cup fresh cilantro leaves for serving

Equipment

  • slow cooker (6-quart)
  • blender or food processor
  • large skillet
  • two forks for shredding

Method
 

  1. Add the crushed fire-roasted tomatoes, chipotle peppers, adobo sauce, half of the chopped onion, garlic cloves, dried oregano, cumin, salt, pepper, and brown sugar (if using) to a blender. Blend until the sauce is completely smooth, about 30 seconds. Taste and adjust salt if needed.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the remaining chopped onion and cook, stirring occasionally, for 3 to 4 minutes until softened and lightly golden around the edges. This step builds a sweet, caramelized base layer for the sauce.
  3. Transfer the cooked onion into the bottom of your slow cooker. Lay the chicken thighs in a single layer on top of the onion. Pour the blended chipotle sauce evenly over the chicken, making sure every thigh is coated.
  4. Place the lid on the slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours. The chicken is ready when it is completely tender and pulls apart easily when you press it with a fork. Do not rush this by lifting the lid during cooking.
  5. Use two forks to shred the chicken directly in the slow cooker. Stir the shredded meat into the sauce so every strand is coated. Taste and add more salt or a little extra adobo sauce if you want more heat.
  6. Serve the chicken tinga over cooked white rice or inside warm tortillas. Top each bowl or taco with avocado slices, pickled red onions, and fresh cilantro. Serve immediately while the chicken is hot and the sauce is glossy.

Notes

Leftovers keep in the refrigerator for up to 4 days and taste even better the next day. The chicken and sauce also freeze well for up to 3 months. Thaw overnight in the fridge and reheat in a covered skillet with a splash of broth.