Crockpot Chicken Tinga

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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.

chicken tinga

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.

chicken tinga_canned ingredients

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.

chicken tinga_ingredients

Blend well.

chicken tinga_ingredients blend

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.

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)
  • ½ of a yellow onion, chopped (about 1 cup)
  • 8 cloves of garlic
  • 1 tsp. dried oregano
  • ½ tsp. cinnamon
  • ⅛ tsp. cloves
  • 2 Tbsp. brown sugar
  • 3 lbs. boneless, skinless chicken breast or pork shoulder
  • salt and pepper
  • 2 Tbsp. chopped cilantro
  1. Place chicken breasts in crockpot.
  2. Season with salt and pepper.
  3. Using a food processor, blend tomatoes, chipotle peppers, onion, garlic, oregano, cinnamon, cloves and brown sugar.
  4. Pour sauce over chicken.
  5. Cook on high for 8 hours or low for 4 hours.
  6. Before serving, add chopped cilantro.
  7. Serve over hot rice or with warm tortillas.
  8. Top with avocado and/or sour cream.
Adapted from The Oregonian's FOODday


  1. Crystal Nell says

    I love crockpot recipes. This sounds delicious. Thanks for the recipe! Can’t wait to try it!!