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Chicken Tinga
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Chicken Tinga is one of the easiest and most representative Mexican tacos fillings that you can find. It has a sweet and mild, spicy thick sauce that will soon become one of your go-to recipes for Taco Tuesday!
Course: Main Course
Cuisine: Mexican
Keyword: chicken tinga
Servings: 2 people
  • 400 gr chicken breast
  • 4 to matoes
  • 1 big onion (divided)
  • 2 garlic cloves
  • 1 small jalapeño (note 1)
  • ¼ cup fresh coriander
  • 1 tsp cumin
  • 1 tbsp oil (only for the stove version)
  • Salt and pepper to taste
In the stove:
  1. Boil the chicken breast in a pot with water and a pinch of salt. Boil for 20 minutes. Let it chill and then shred it.
  2. Blend the tomatoes, ½ onion, the garlic, the jalapeños, the coriander, and the cumin. Add a ⅓ cup of water to ease the process.
  3. In a big pan add the oil and the rest of the onion cut into slices. Cook for a couple of minutes until the onion is soft. Add the chicken and the blended sauce. Season with salt and pepper and cook for 15 minutes over medium heat until the sauce is reduced (like in the pictures).
In the slow cooker:
  1. Blend all the ingredients for the sauce: tomatoes, ½ onion, garlic, jalapeños, coriander, and cumin.
  2. Place the chicken in the slow cooker, cover with ½ onion cut into slices, the blended sauce and salt, and pepper to taste.
  3. Cook for 2.5 hours in high or 5 hours in slow.
  4. Take the chicken out and shred it. Take it back to the sauce and serve. (note 2)
Recipe Notes
  1. If you don’t have fresh jalapeño you can use 3- 5 pieces of sliced canned jalapeño.
  2. If the sauce is too watery --- this will vary depending on your slow cooker---, you can take it to the stove and reduce for 5 minutes over medium heat to make it thicker.