Crockpot Chicken Tinga

For Christmas I got a new Crockpot and I was excited to use it! I christened it by making one of our family favorites…Chicken Tinga.

Lightened up version of Crockpot Chicken Tinga- simple to put together and so good!

Normally, we make this with Pork, but in an effort to lighten things up I used Chicken. This recipe makes a large quantity, so you can make it to feed a crowd, have leftovers or freeze the remaining for another dinner another night.

Let’s start, shall we?

First, we make the sauce. Using a food processor, add 4 (14.5 oz) cans of roasted diced tomatoes (drained) and 3-4 chipotle peppers (in adobe sauce). You can find these ingredients in most grocery stores.

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Continue adding to the food processor…1/2 of a yellow onion (chopped),  8 cloves of garlic (yes! EIGHT!), 1 tsp. dried oregano, 1/2 tsp. cinnamon, 1/8 tsp. cloves and 2 Tbsp. brown sugar.

 photo chickentinga_ingredients_zpsbb511f2f.jpg

Blend well.

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Add 3 pounds of boneless, skinless chicken breasts to your crockpot. Season with salt and pepper and and pour sauce over chicken.

Cook for 8 hours on low or 4 hours on high.

Just before serving, mix in 2 Tbsp. chopped cilantro. Serve over rice or with tortillas. Top with sour cream and diced avocados.

Lightened up Crockpot Chicken Tinga

Chicken Tinga is healthy, tasty and a little spicy. Our whole family loves it and I hope yours does too!

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Crockpot Chicken Tinga


  • 4 (14.5 oz) cans of roasted diced tomatoes, drained
  • 3-4 chipotle peppers (in adobe sauce)
  • 1/2 of a yellow onion, chopped (about 1 cup)
  • 8 cloves of garlic
  • 1 tsp. dried oregano
  • 1/2 tsp. cinnamon
  • 1/8 tsp. cloves
  • 2 Tbsp. brown sugar
  • 3 lbs. boneless, skinless chicken breast or pork shoulder
  • salt and pepper
  • 2 Tbsp. chopped cilantro


  • Place chicken breasts in crockpot.
  • Season with salt and pepper.
  • Using a food processor, blend tomatoes, chipotle peppers, onion, garlic, oregano, cinnamon, cloves and brown sugar.
  • Pour sauce over chicken.
  • Cook on high for 8 hours or low for 4 hours.
  • Before serving, add chopped cilantro.
  • Serve over hot rice or with warm tortillas.
  • Top with avocado and/or sour cream.


Adapted from The Oregonian's FOODday

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Brittany blogs at bebe a la mode designs where she shares recipes, crafts, DIY projects and everyday life. She is wife to her college sweetheart and mama to three young munchkins. Cooking and baking is her passion and she enjoys creating simple, flavorful and family-friendly recipes.

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