Cooking With Hatchells

Slow Cooker Chicken Tinga (Bowls or Tacos)

8 servings


10 minutes

active time

4 hours 10 minutes

total time


1 large white onion (sliced)

2 lb boneless skinless chicken breasts

1 tsp oregano (mexican oregano if available)

1 tsp kosher salt

½ tsp ground pepper

14- oz can fire roasted crushed tomatoes

½ c chicken broth

2 cloves garlic (smashed)

2-3 chipotle peppers in adobo

1 tbsp adobo sauce

1 tbsp worcestershire sauce (or coconut aminos (for Whole30))

Cauliflower rice (for serving)

Corn tortillas (for serving)

Sliced avocado

Shredded lettuce

Queso fresco

Pico or salsa

Sliced radishes



Layer onions and chicken.

Layer the onions over the bottom of the slow cooker. Nestle the chicken breasts onto the onions, then season with oregano, salt, and pepper.

Blend tinga sauce.

Combine the crushed tomatoes, chicken broth, garlic, chipotle peppers, adobo sauce, and Worcestershire sauce in a blender or food processor. Blend until smooth. Pour the tinga sauce over the chicken breasts.

Slow cook.

Seal the slow cooker, then program to HIGH 3-4 hours, or LOW 6-8 hours.

Shred the chicken in the pot, then toss with the sauce until evenly coated.

Make bowls.

Chicken tinga bowls: serve over cauliflower rice and shredded lettuce, with desired toppings.

Make tacos.

Chicken tinga tacos: serve in warmed tortillas, with desired toppings.


Serving Size

4 oz (cooked)


166 kcal

Total Fat

3 g

Saturated Fat

1 g

Unsaturated Fat


Trans Fat



71 mg


404 mg

Total Carbohydrate

6 g

Dietary Fiber

1 g

Total Sugars

3 g


25 g

8 servings


10 minutes

active time

4 hours 10 minutes

total time
Start Cooking