Skip to main content New this month
Get the Allrecipes magazine

Slow Cooker Chicken Tinga

Rated as 4.67 out of 5 Stars

"A spicy chicken and chile dish. A good friend of mine from Guadalajara who works hard to make this on the stove inspired me to make my own version in the slow cooker. Serve on tostada shells and garnish with chopped cilantro and onions."
Added to shopping list. Go to shopping list.

Ingredients

3 h servings 131 cals
Original recipe yields 18 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Mix chicken, onion, tomato sauce, chipotle chile peppers in adobo sauce, jalapeno peppers, garlic, oregano, cumin, chili powder, and red pepper flakes in a slow cooker.
  2. Cook on Low until chicken is no longer pink in the center, 2 to 3 hours. Remove chicken from slow cooker and shred using 2 forks; return to the slow cooker.
  3. Heat a large skillet over medium-high heat. Cook and stir chorizo sausage in the hot skillet until browned and crumbly, 5 to 10 minutes; drain and discard grease. Stir chorizo into chicken mixture.
  4. Cook on Low for 45 minutes to 1 hour.

Footnotes

  • Partner tip: Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts


Per Serving: 131 calories; 8.1 g fat; 3.9 g carbohydrates; 10.2 g protein; 30 mg cholesterol; 418 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 67
  1. 85 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

This was awesome! My husband, who has been spoiled by California authentic mexican food, said it was restaurant worthy! I omitted the red pepper flakes and left in the adobe seeds and sauce an...

Most helpful critical review

Watching the Mexican Grand Prix this weekend and wanted a different Mexican dish than what we're used to. This seems to fit the bill. Agree with some of the other reviewers: this is spicy hot...

Most helpful
Most positive
Least positive
Newest

This was awesome! My husband, who has been spoiled by California authentic mexican food, said it was restaurant worthy! I omitted the red pepper flakes and left in the adobe seeds and sauce an...

Great recipe! I was worried that the full can of chiles in adobo would be too spicy (and I love spicy food, but recall having once ruined a recipe from using too many of them) so I only used hal...

chicken plus all the pepper and tomato made this a must try for me. so easy to do. Cooked mine for 4 hours on high and then added the chorizo. I also added a can of corn and also green chile...

Loved this recipe! I omitted the jalapeño and red pepper flakes. I only used 3 chipotle peppers in adobo sauce (seeded) and 3 boneless, skinless chicken breast only because my husband and son do...

Amazingly delish! Very authentic tasting and the perfect spiciness.

This was a nice change for our standard Taco Tuesday dinner night. Topped with lettuce, chopped cherry tomatoes, shredded cheese, cilantro, guacamole, and plain Greek yogurt (instead of sour cre...

Wow! this is delicious!!! Finally found a chicken taco filling my family all agree on. The only change I made was not using jalapenos, red pepper flakes & I only used a half can of chipotle pepp...

DELICIOUS! I did make a slight alteration since I was afraid of the heat - I omitted the red pepper flakes and only used 1 jalapeño - and the heat is definitely manageable. Next time I will us...

FABULOUS! Will definitely make again.