Crockpot Chicken Tinga - An Essential Mexican Recipe

🇲🇽 3-Step Chicken Tinga Recipe 🇲🇽

1️⃣ Plop the following ingredients into a Crock-Pot / slow-cooker:
• ~2lbs skinless chicken thigh (consider bone-in!)
• 2-5 canned chipotle peppers
• 1-14.5-ounce can of fire-roasted tomatoes
• 3 garlic cloves
• 1 chopped onion
• 3 tsp kosher salt
• black pepper
• 1 tsp cumin
• 1 tsp Mexican oregano
• extra optional spices
○ chili powder
○ a whole bay leaf
○ smoked paprika
2️ Let it braise on low for ~6 hours or high for ~3 hours
(If using an instant pot, you can cook this under pressure for as little as 15 minutes! And if you've got one of the really fancy ones, you can even sear the chicken and onions in the pot before braising)
3️ Remove the chicken to cool. Set the Crock Pot to high. Use an immersion blender to turn the braising liquid into a smooth sauce. Shred the chicken with your hands and return it to the bubbling sauce. Serve chicken as part of nachos, tacos, tostadas, quesadillas, or enchiladas.

Good luck, chef. Lemme know how it comes out.

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[BrianLagerstrom]

The master of the sub 7 minute food vid.

[triciagd]

So in college, I used to throw chicken breast in a slow cooker with a jar of bad salsa. It was delicious... so I'm guessing this will be 1, 000 times better.

[AudreysKitchen]

Great video. I love how it's less of a recipe and more of just a quick guide. Also I appreciate that you aren't laboring to make THE BEST most AMAZING chicken you've EVER had, but just something tasty, economical, easy, and nice. Cheers Shaq.

[krispy]

I don't know what I did wrong the last time I made tinga, but I made this version today and it came out so well! My only regret is that I didn't make more. Thank you!

[rogformer]

YES! Would love to see more slow-cooker / Crock-Pot recipes.

[DFLAILZ]

Viewers Beware: don't be like me and put frozen chicken into your crockpot thinking that it will thaw first prior to cooking. The temperature change will crack the ceramic! What started as a hairline crack developed into a full blown fracture and the pot is now unusable

[somejazzrat]

Dude, if you need to do a Filipino sequel to this video, you gotta do Chicken Adobo. Just chicken poached in Soy Sauce, Vinegar, Peppercorns, a ton of garlic, and sugar. It's nice as it's basically the island's philosophical equivalent to chili, where every family's is different with different additives (but your own is the best).

[jakem]

I am absolutely terrible at cooking and I made this for my mexican-heritage partner and it worked exactly as described: three days of good tinga we used in multiple dishes over three days. This was added to our repertoire immediately. Thank you so much for sharing. I used an Instant Pot's slow cooking feature on "normal" for 6 hours and that worked just fine.

[floriyana]

i salute you for u for washing 3 different dishes for a 1 second onion clip

[StickeeAce]

I just made this, and I have to say this is 100% now the number one effort-to-taste ratio recipe that I’ll be keeping in my repertoire. I put it over a tostada with avocado and cheese and it was incredible

[carterbarrett]

Reminds me a lot of a NYT recipe "Slow Cooker Chipotle-Honey Chicken Tacos, " I've made probably 50+ times. Works great in the instant pot too.

[sanctums]

This is fantastic Seth. For those wondering, you can essentially do the same thing with a chuck roast to make some very low-effort high-reward barbacoa.

[nelsonphillips]

I made this last night, I loved it my wife thought it would be better with beef. But what makes it amazing is that I used the sauce to make a Mexican Shakshuka with a diced jalapeño and 1/2 onion this morning and it was a 10/10 and then some

[Morijr-pjcw]

Viktor, as a fellow Tomato enjoyer, have you considered making a video about tomato soup. Here in Franconia we eat them with Spätzle. Much love

[robbb]

I made this last night in the Instant Pot and it came out great and was super easy and quick! I threw the contents of an entire 2.5 pound bag of frozen boneless thighs... Didn't even have to thaw them. Pressure cooked for 15 minutes, then 10 minutes natural release before quick releasing. Super fast and easy and made enough for 6 lunches. I portioned it with rice but after eating the first serving today, I think I'm going to get some corn tortillas for the rest of it because it's just begging for tortillas.

[hunnibuttr]

i love that the matrix you provided are in coldstone serving sizes

[StephenBates-tzyj]

I enjoy being gently shamed into buying Mexican oregano.

[wendistewart]

Love your style of presentation. Really appreciate your respect for the ease of preparation so popular now. Your success should continue to grow and it is well earned.

[BananaGatorProds]

Made enchiladas with this recipe using the blended braising liquid as the enchilada sauce. Absolutely phenomenal.

[belchuri]

For the vegans, jackfruit was absolutely not a bad swap suggestion but try with soy curls/soy chunks instead because they SOAK up that liquid 🥰