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Tinga de Pollo is a Mexican Shredded Chicken. This version is made easy in the slow cooker and can be used in so many recipes.
I have really been relying a lot more on my Crock Pot lately. With the right ingredients and attention to cooking times, the flavors you can coax out of a crock pot meal are pretty amazing. This Crock Pot Shredded Mexican Chicken Tacos (Tinga de Pollo) is certainly no exception.
I like to make a large batch and use it a couple of days of the week and a few different applications. It’s really incredibly easy and the spiciness of the tacos can be easily adjusted which is great so if you like spicy turn up the heat!
If you’re not a fan, we can tweak that, too! The best part is this Crock Pot Shredded Mexican Chicken is EASY to use in so MANY recipes. SCORE!
The chicken is so tender it shreds with a pair of forks. Then I dump all the meat back into the cooking liquid and give it a good stir. This allows the meat to get back in there and mingle and get totally coated in all that yummy sauce.
I’m drooling just thinking about it.
Just look! Tender, juicy and delicious! Want a taste? This bite is just for you…YUMMMM!
Cinco de Mayo is coming up soon and we’re using this recipe for Baked Chicken Tacos, Burritos, flautas, taquitos and chicken quesadillas just to name a few. Chicken taco salad? Yes, please!
One simple recipe with unlimited options on how to use it.
Love Tacos as we do? Check out these other taco recipes:
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Crock Pot Shredded Mexican Chicken
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Prep Time: 10 minutes -
Cook Time: 360 minutes
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Total Time: 370 minutes
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Yield: 9 -10 servings -
Category: Dinner -
Method: Crock pot -
Cuisine: Mexican
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Description
Tinga de Pollo is a Mexican Shredded Chicken. This version is made easy in the slow cooker (affiliate link) and can be used in so many recipes.
Ingredients
- 2 pounds chicken breasts
- 1 1/2 cups salsa, see notes
- 1 4 oz. can mild green chilies
- 1 14.5 oz. can diced tomatoes, drained
- 2-4 tablespoons Chipotle in Adobo, use more or less for desired spiciness
- 3 tablespoons brown sugar
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- hot sauce to taste
Instructions
- Add the chicken breasts into the bottom of your slow cooker (affiliate link). Add all of the remaining ingredients except for the hot sauce over the top pf the chicken. Cover and cook on high for 2-4 hours or on low for 6-7 hours. Cooking times vary based on the model and size of your crock pot.
- Remove chicken to shallow pan or cutting board. With two forks, shred the chicken completely. At this point, return the chicken aback into the crock pot to mingle and get coated with the flavorful cooking liquid. Taste and adjust salt and pepper. Add hot sauce to taste, if desired.
Notes
Use this recipe for Baked Chicken Tacos, Burritos, flautas, taquitos, chicken quesadillas and chicken taco salad.
Keywords: Crock Pot Shredded Mexican Chicken, Cinco de mayo, taco tuesday, slow cooker, family friendly, budget meals, Chicken breast, MSG free,
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Perfectly tender and juicy
★★★★★
cock pot shredded Mexican chicken looks delicious, thanks for sharing with Hearth and soul blog hop pinning and tweeting.
This looks amazing! I’m using my Crock Pot a lot more these days too. Thank you so much for sharing with us at the Hearth and Soul Hop. Shared on our H&S Hop Facebook page.
Yum! I’m hosting a Cinco de Mayo party next week, and this recipe is definitely in the running! Thanks for sharing on FoodieFriDIY! I also like the looks of that Mexican macaroni salad! :)
Sounds fun! The macaroni salad is very good, too, as a change up of the classic picnic dish.
That looks great! I’m always looking for new crockpot ideas. That balsamic chicken looks really good too.
Crockpots are such a great invention. This recipe sounds great. Love using it…and I will have to give this a try.
They really are! I’m relying on mine a little more these days for sure.
Um… Yum! This looks like a great dinner any night of the week!
I really love that you can layer everything into the crock pot and have dinner in minutes after a long day at work!
I rely on the crock-pot all year long!! And we love Mexican at our house, so I know this would be a hit!
I find I’m using mine more and more – especially in the summer when the idea of heating up my oven (and the house) is dreadful.
I love my crock pot too but I have never used it for making the basis of a salad. Great idea and looks delicious.
Thank you.
Oh yum. This sounds and looks delicious. Can’t wait to give it a try.
It’s so versatile too!
I really need to get a crockpot! I usually make dishes like this in the oven in my Römmertopf. Just loving all the flavors here!
You can do this in the oven as well. The Crock Pot makes it easier for me to have dinner ready (and unattended) while I am working away from home.