Chicken Tinga

Chicken Tinga


  • 4 lbs chicken breast
  • 14 oz crushed tomato can
  • 2-3 chipotle peppers (canned)
  • 1.5 tbs Garlic powder
  • 1 garlic clove
  • 1.5 tsp cumin
  • 1.5 tsp dried oregano
  • 1/2 onion
  • 1.5 tbs olive oil
  • Salt and pepper to taste


  1. Add everything to crockpot. Normally I use frozen chicken breasts.
  2. Set in low for 8 hrs.
  3. When done take out chicken, place in a bowl and shred with two forks. I don’t add the extra broth to avoid sogginess on tortillas.


Serve with tortilla, your favorite salsa, avocado, lime, etc!

Tinga de Pollo


  • 2 kg pechuga de pollo
  • 14 oz tomate en cuadritos de lata
  • 2-3 chiles chipotle (lata)
  • 1.5 cdta ajo en polvo
  • 1 diente de ajo
  • 1.5 cdta comino
  • 1.5 cdta oregano seco
  • 1/2 cebolla
  • 1.5 cda aceite de oliva
  • sal y pimiento al gusto


  1. Poner todo en el crockpot. Normalmente uso pechugas de pollo congeladas.
  2. Cocinar 8 horas en low.
  3. Cuando termines, sacar el pollo y poner en un platon grande, deshebrar con dos tenedores.
  4. Normalmente no agrego el caldo extra para que los tacos no se remojen.



Servir en tacos, agregar tu salsa favorita, aguacate, limon, etc!

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Hi! my name is Dani Garcia, food-lover, cooking enthusiast and the person behind Foodie and the Drink.

Food has always been at the center of my family life. Growing up I was always excited about food.

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