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chicken tinga on a fried corn tortilla with onions cilantro and cotija cheese on top
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Slow Cooker Chicken Tinga

With just a few ingredients and a few hours, you can make the most delicious chicken tinga for your tacos, tostadas, nachos, and more!
Servings: 10
Calories: 158kcal
Author: Louise


Tinga Sauce

Chicken Tinga

  • 2.5 lbs chicken breast boneless, skinless
  • ¾ sweet onion sliced


  • Combine all the sauce ingredients in a high speed blender or food processor and blend until smooth.
  • Lay the chicken breasts on the bottom of the slow cooker and top with onion slices.
  • Pour the tinga sauce over the top. Slow cook on HIGH for 4 hours. See notes below for reducing cook time.
  • When the chicken has reached a shreddable consistency, remove the the chicken breasts and shred on a cutting board. If the tinga sauce is liquidy, reduce it by half either using sear/sauté on the Ninja Foodi/Instant Pot or a saucepan on the stove.
  • Toss the chicken with the sauce and serve. *If you have the Ninja Foodi, use the crisping lid on AC 400F for about 5-10 minutes for a slight char on the chicken. It's delicious that way.


  • To make Chicken Tinga in 2 hours instead of 4, cut the chicken breasts in half through the middle and then in half lengthwise. The smaller and thinner pieces will cook to a shreddable consistency in 2 hours on HIGH. 


Serving: 4ounces | Calories: 158kcal | Carbohydrates: 6g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 173mg | Potassium: 463mg | Fiber: 1g | Sugar: 4g | Vitamin A: 184IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 1mg