This chicken tinga is spicy, flavorful, and super easy. Great for meal prep and batch cooking. It is perfect for salads, tacos, tostadas, and more!
Growing up my tia, (aunt), would make chicken tinga tostadas for almost every gathering. Family joked about how much she made it and every time she had us over people would say, “I bet she made tinga again!”. Yes, probably so. However, I was ALWAYS ready for some of her chicken tinga. Spicy shredded chicken full of tons of flavor on top of a crispy tostada with ALL the toppings. If you’re doing Whole30, so sorry for the temptation but it is the perfect food freedom meal. You’re not missing out though. This makes for the perfect chicken tinga salad or lettuce “tacos”. Trust me when I say this chicken is FLAVOR TOWN!
This recipe is perfect to make ahead when you are meal prepping for the week. It reheats well and can be used for so many different dishes. Make flautas, tacos, or enchiladas. Stuff some in some poblano peppers for the perfect chiles rellenos.
I especially love this dish because it can easily be done in a slow cooker or instant pot, (my favorite way), saving you time and work. As a busy 9-5 working wife anything that I can leave to cook all day or make quickly after work is a winner!
- 1 (8oz) can tomato sauce
- 1/2 tbsp chipotle chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 chicken breasts
- 1 onion chopped
- 2 tomatoes diced
- 2 tbsp chipotle adobo
- 1/2 cup chicken broth
- Mix everything together until thoroughly combined.
- Crock pot: Place everything in the crock pot and cook on low for 6-8 hours or high for 4 hours. Shred chicken.Instant pot: Place everything in the instant pot and cook on high pressure for 12 minutes. Release pressure manually and shred chicken.