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Sunday Slow Cooker:  Chicken Tinga

Chicken tinga is one of those dishes you get used to seeing all over the place when you live in Southern California. However when casually mentioned to New Englander friends looking for an easy, chicken taco filling – not so common in those parts. Basicially, chicken tinga is a shredded chicken dish made with onions, tomatoes, garlic, and usually a couple of chipotle peppers. It is found stuffed inside of all types of tacos, burritos, enchiladas, and numerous other delicious Mexican dishes. Tinga gives the dishes a little extra kick and is a great substitute for plain shredded chicken. I like to make up a big batch to eat all week for lunches.

Slow Cooker Chicken Tinga
Servings: 6
Serving Size: about 3/4 cup, 6 oz.
Nutritional Information: 206 calories, 5.4g of fat, 4.3g of carbohydrates, 1.1g of fiber, 33.6g of protein
Weight Watchers® PointsPlus®: 5 *


  • 2 lbs chicken breast
  • 1/2 large onion, minced
  • 4 cloves garlic, minced
  • 1.5 cups diced tomatoes with green chiles, like Rotel
  • 3 tbsp. chipotle salsa or blended chipotles
  • 1/2 tsp. salt


  1. Combine everything in the slow cooker. Stir together.
  2. Cook on high for 3-4 hours. Remove the chicken from the cooking liquid and shred. Stir in some of the tomatoes and some juice from cooking after you shred it for added flavor.

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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I’m Kristen and I couldn’t be happier you are here. You will find a variety of healthy and delicious recipes that will not only taste great, but help you fit in your favorite jeans.

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8 Response to Sunday Slow Cooker: Chicken Tinga

  1. Robin on July 25, 2013

    Mad the chicken tinga yesterday and loved it. Took it out of crock pot to shred after only two hours, then returned it to sit in juices for an hour. Great – had it with quinoa. Love, love the cauliflower “fried rice” and have made with many variations. Thank You!

    • June on August 2, 2013

      What is cauliflower *fried rice*?

  2. Jenn on July 29, 2013

    This was seriously delicious! I used 3 tbsp of canned chipolte in adobos in place of the salsa. Served it over a big pile of shredded iceburg and topped with a little shredded cheese and plain greek yogurt. We loved it! Will definitely make it again!!

  3. wendy on September 29, 2013

    hi kristen,
    love everhting i have tried from your website!
    Question… for chicken tinga… i want to try it… is the chicken boneless?

  4. Marla on December 1, 2013

    This was delicious!!!!!

  5. Aurial on January 26, 2014

    Thanks for the recipe! I’m curious why there is no liquid added? All other crockpot recipes I’ve seen call for liquid to almost cover the meat.

  6. Rachel on March 3, 2014

    Could you cook this on low instead? I am gone for at least 8 hours at a time.


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