This recipe for Chicken Tinga is so simple and delicious! It is a regular repeat at my house because everyone loves it and I always make extra so that we have the best leftover tasty meat for simple lunches and leftover dinners. Everything you need for the incredible flavor base is in your jar of Mesa de Vida Smoky Latin inspired healthy cooking sauce! <–(Click to get some delivered to your house – STAT!) We help you achieve restaurant quality at home, without sacrificing health or your time!
Chicken Tinga tortas are my kids’ favorite meal from a restaurant we frequent, and I almost always order Chicken Tinga tacos when they are available at a high quality taco truck or taco stand. The smoky flavor is so delicious, whether you make tacos, tortas, tostadas, taco salad, enchiladas or burritos, I know you’ll fall in love with this recipe! Bonus- it is SO easy, you can even teach the kids to make it!
I’ll include the directions for a stove top braise (my favorite method), the slow cooker as well as the Instant Pot (electric pressure cooker). Enjoy!
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1 1/2 lb boneless, skinless chicken breast or thighs
1 cup Mesa de Vida Smoky Latin inspired cooking sauce
1-4 chipotle’s in adobo sauce, minced
Salt to taste
Stove top braise- Place the chicken, sauce, chipotles and salt to taste in a skillet or sauce pan over medium heat. Turn the heat down to low and cover. Simmer until the chicken is cooked through and tender, about 20 minutes depending on the size of your chicken pieces. (Cut the meat smaller to cook faster.) Shred the meat and turn the heat up to medium high to simmer until the sauce thickens up to a thick, rich gravy that coats the chicken. Serve and enjoy!
Slow cooker directions – Place the chicken, sauce, chipotles and salt to taste into the slow cooker. Cover and cook on low for 4 hours until the chicken is tender. Remove the chicken and shred. Meanwhile pour the juices left in the slow cooker into a skillet or sauce pan over medium heat and reduce to a thick, rich gravy. Toss in the shredded chicken and serve. Enjoy!
Instant Pot directions – Place the chicken, sauce, chipotles, 1/2 cup water and salt to taste into the Instant Pot. Cover and cook on manual for approximately 8-12 minutes depending on the size of your chicken pieces, cook until the chicken is tender. Remove the chicken and shred. Meanwhile pour the juices left in the pot into a skillet or sauce pan over medium heat and reduce to a thick, rich gravy. Toss in the shredded chicken and serve. Enjoy!
If you love this recipe, you’ll also love our Sheet Pan Fajitas recipe!
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