The Chicken Tinga is a traditional dish from Michoacan, Mexico. The dish is a spicy, thick sauce that when made in a traditional sauce pan, requires hours of constant stirring over a low heat to achieve the desired consistency. The Food Network has dubbed this dish as one of the best in the world.

What’s the best way to make Chicken Tinga? It’s a Mexican recipe that’s easy to make in your Instant Pot or slow cooker. It’s a dish that tastes like it has been simmering for hours, but is actually ready in less than an hour.

Tinga, or Chicken Tinga, is a traditional, Mexican meat stew that is made with chicken and chiles. The trick to authentic Tinga is making a rich stock from the cooking liquid. This authentic Tinga Chicken starts with a spicy, aromatic chicken stock base. From there, you can add onions, garlic, cilantro, and chicken to create a savory, soul-satisfying result.

Tinga de Pollo de Pollo de Pollo de Pollo de Pollo de Tinga Chicken is smokey and spicy, cooked in a tomato chipotle sauce and served over tacos or tostadas. It’s a quick and simple meal.

What is the meaning of Tinga (chicken)?

Chicken tinga, also known as tinga de pollo in Spanish, is a traditional Mexican meal prepared with shredded chicken and a sauce made with chipotle chilis, tomatoes in adobo, and sliced onions that originated in Puebla, Mexico. It’s usually served with shredded lettuce, avocado slices, sour cream, crumbled cheese, and salsa over a tostada, tacos, or tortilla.

Let’s get started on the recipe; I’ve included all three variations – stovetop, quick pot, and slow cooker – below.


How do you create slow cooker chicken tinga?

  • 2 pound chicken breasts, boneless and skinless (about 4)
  • 1 tablespoon chipotle adobo sauce plus 2 minced chipotle chiles in adobo sauce
  • 2 tablespoons extra virgin olive oil
  • 1 can tomato purée (14 oz.)
  • 1 teaspoon kosher salt, plus more salt to taste
  • 1/2 teaspoon oregano, dry
  • black pepper, freshly ground
  • 1 teaspoon cumin powder
  • 1 finely sliced medium yellow onion
  • 3 garlic cloves, minced
  • 1 leaf of bay


  1. Season the chicken breasts with salt and pepper and put them in a 4-quart or larger slow cooker in a single layer.
  2. Heat the oil in a medium pan over medium heat, then add the onion and cook, turning periodically, for approximately 5 minutes, until tender.
  3. Stir in the garlic, oregano, bay leaf, cumin, and 1 teaspoon of salt until everything is well combined. Bring to a boil with the chipotle peppers, tomato purée, and adobo sauce.
  4. Reduce to a low heat and cook for approximately 5 minutes.
  5. Pour the onions and sauce over the chicken at this point. Cover and simmer on LOW for 2 to 3 hours or HIGH for 1 to 2 hours, or until chicken is tender and cooked through.
  6. When the chicken is done, remove it from the slow cooker and place it on a chopping board. Remove the bay leaf and toss it out. With the assistance of two forks, shred the chicken.
  7. Before serving in tortillas, return the chicken to the slow cooker with the sauce and mix to coat.


Instant Pot Chicken Tinga


  • chicken breasts, 2 pound
  • 1/2 cup chicken broth (low sodium)
  • chipotle chiles in adobo sauce, 3.5 ounce
  • 1 big quartered tomato
  • 1 finely sliced big onion
  • 4 cloves of garlic
  • 2 diced tomatoes
  • 2 tbsp olive oil
  • 2 tsp. salt (kosher)
  • 1 teaspoon cayenne pepper, to taste


  1. To create a puree, combine the tomato, garlic, and chipotle peppers with the adobo sauce in a blender or mixer.
  2. Heat the oil in the Instant Pot’s Saute mode. Cook for a minute after adding the onions, then add the chicken breasts, diced tomatoes, chicken broth, and salt. Over the chicken breasts, pour the purée. Set the timer to 8 minutes and choose Manual mode.
  3. Allow 10 minutes to listen to NPR. Open the Instant Pot, remove the chicken to a chopping board, and shred with two forks into bite-size pieces.
  4. Return the shredded chicken to the saucepan and set the Instant Pot to Saute for approximately 5 minutes, or until the sauce thickens. Season with cayenne pepper and salt to taste.


What to serve with Tinga Chicken?

You may use it as a filling for tacos, tostadas, or sopes, and you can serve it with rice or cilantro, guacamole, cabbage, Mexican cheese, red onions, and a squeeze of fresh lime as a main meal!

Is it possible to freeze leftover Tinga Chicken?

Without a doubt! Leftovers may be stored for up to 3 months or refrigerated for up to 4 days in an airtight container.

Tinga Chicken Tortillas: How to Warm Them

Cook until warm in a steel or cast-iron pan without oil, rotating periodically, or cover a stack of tortillas in foil and bake for 15-20 minutes at 350 degrees in a preheated oven.


Chicken Tinga

This smokey and spicy Chicken Tinga Simmered in a tomato chipotle sauce is served over tacos, tostadas, and is extremely simple to prepare for a great supper.

20 minutes Preparation Time

Cooking Time: 50 minutes

Total Time: 1 hour and 10 minutes

White-Chicken-Chili-Easy-Creamy-White-Chicken-Chili-RecipeRecipe to be saved

Recipes to Print


  • 1 pound chicken breast, boneless and skinless
  • 1 quart chicken stock
  • 2 tbsp chipotle sauce (canned)
  • 4 tomatoes, plum
  • 1 teaspoon oregano de Mexico
  • 1 1/4 white onions, big
  • three garlic cloves
  • 3 tablespoons oil (cooking)
  • 1 teaspoon cayenne pepper
  • season with salt to taste


To make the chipotle tomato sauce, follow these steps:

    1. Clean and remove the seeds from the tomatoes before chopping them.
    2. In a blender, combine 2 tablespoons canned chipotle (or 3 tablespoons if you like it hotter), 1 garlic clove, 1/4 teaspoon black pepper, 1 teaspoon Mexican oregano, and 1 cup of the leftover chicken stock and mix until smooth, approximately 1 minute.

For the Shredded Chicken, combine the following ingredients in a large mixing bowl.

    1. Fill a big saucepan halfway with water, add the chicken, and bring to a boil. Reduce to a low heat and continue to cook for another 20 minutes, or until the chicken is soft and cooked.
    2. Remove the chicken from the saucepan and shred it with two forks into 1″ pieces.

Principal Preparation:

  1. Heat a frying pan over medium-low heat, then add 3 tablespoons of oil, 1 big white onion, thinly sliced, and cook for 4 minutes, or until the onion begins to turn translucent.
  2. Cook for 1 minute longer after adding 2 sliced garlic cloves.
  3. Turn the heat to medium and pour in the prepared sauce, cooking for 5 minutes or until the sauce thickens.
  4. Add the shredded chicken to the skillet and toss it around in the sauce until it is evenly covered.
  5. Reduce to a low heat setting, cover, and cook for 20 minutes. Season with salt to taste.
  6. Fill tacos or tostadas with this filling.


Chicken Tinga – Authentic Tinga Chicken (Instant Pot, Slow Cooker Included)

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Guys, I hope you like this chicken tinga dish that I prepare once a week. This dish will appeal to all chicken fans searching for chicken tinga tacos. Don’t forget to share this recipe with your friends on Pinterest, Facebook, and other social media platforms if you enjoy it. Also, check us out on Tumblr, Pinterest, Facebook, Twitter, and Instagram.

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The authentic Tinga chicken is a Mexican dish with a rich beefy flavor that is traditionally served with dark gravy and garnished with sliced white onions. It is also a popular dish on the streets of Mexico City, where it is often sold on street carts and served as a taco. The traditional way of preparing the Tinga is to simmer the chicken in a lime-based marinade, bathe it in the sauce and then grill it in the oven or in the open air. The oven method of grilling is known as “Tucanera” and the open air version is called “Tinga en la Tanguera”.. Read more about chicken tinga instant pot frozen chicken and let us know what you think.

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