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Tostadas de tinga (aka chicken tostadas) are an easy Crock Pot dinner for your next busy weeknight! Tender, zesty shredded chicken sits on top of crispy tostada shells, and is finished with all of your favorite toppings — like pico de gallo, salsa, sour cream, cilantro, cheese, or guacamole.
Table of Contents
Mexican food is always a winner in our house! Whether I’m serving classic ground beef tacos, easy vegetarian enchiladas, skillet shrimp fajitas, or these Crock Pot chicken tinga tostadas, I know that the whole family will enjoy these delicious meals.
What is Tostadas de Tinga?
Chicken tinga is a Mexican dish made with shredded chicken that’s cooked in a sauce that includes tomatoes, chipotle peppers in adobo sauce, and sliced onions. It’s often served on a tostada (as shown here), and may also feature a layer of refried beans. Garnishes such as avocado, crumbled cheese, Mexican crema, and salsa finish off the chicken tostadas, adding delicious flavor, color, and texture.
Origin
Tinga’s origin is not entirely clear. Today, the dish is enjoyed throughout central and southern Mexico, and has even become popular in Mexican restaurants throughout the United States. Chicken tinga is believed to have originated in Puebla.
How do you eat Chicken Tostadas?
Once you’ve piled the tostada shell high with the chicken tinga and all of your favorite toppings, just pick it up with both hands and take a bite. Don’t be shy! Of course, if you want to be more “proper,” you can enjoy the meal with a fork and knife — but that’s not necessary. Think of the tostadas de tinga as a giant nacho and just dig in with your hands!
Ingredients for Chicken Tostadas
This is just a quick overview of the ingredients that you’ll need for this chicken tinga recipe. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.
- Chicken: I prefer boneless skinless chicken thighs, since the dark meat has a more robust flavor, is more affordable, and stays more tender and juicy in the slow cooker. You can sub with boneless skinless chicken breast if you prefer the white meat.
- Tomato sauce: the base of the tinga sauce.
- Onion and garlic cloves: for savory flavor.
- Canned chipotle peppers in adobo sauce: provide a smoky, spicy flavor. For an even spicier dish, use more chipotles.
- Kosher salt, dried oregano, dried thyme, bay leaf: for earthy flavor.
- Tostada shells: crispy fried corn tortillas that are essentially big tortilla chips! Use these for the base of your tostadas.
How to Make Tostadas de Tinga
Thanks to the ease of the slow cooker, these chicken tostadas come together with very little prep time! The detailed directions are included in the recipe card below, but here’s the quick version:
- Combine the chicken and sauce ingredients in a slow cooker.
- Cover and cook until the chicken is done, about 1-2 hours on HIGH or 3-4 hours on LOW.
- Shred the chicken with two forks.
- Transfer the chicken and sauce to a large skillet. Cook over high heat until most of the liquid evaporates, about 10-12 minutes.
- Spoon the chicken onto the tostada shells.
- Garnish with your favorite toppings.
How To Keep Chicken From Drying Out in the Crock Pot
The key to maintaining moist, tender, and juicy chicken in the slow cooker is not overcooking the meat. This often requires less time than you expect! Chicken will be perfect when it reaches an internal temperature of 165°F.
Every slow cooker runs at a slightly different temperature (which is why the recipe gives you general time ranges, rather than exact cooking times). Since my slow cooker tends to cook at a relatively high temperature, I find that the meal is best when cooked on HIGH for about 1 hour or on LOW for about 2 hours. Just get familiar with your pot and adjust accordingly.
Serving Suggestions
Chicken tinga is delicious on tostada shells, but you might also like the meat stuffed into tortillas for chicken tacos, piled high on top of a salad, or used in quesadillas, nachos, burritos, or enchiladas. Here are some sides to pair with the zesty chicken:
- Mexican rice, white rice, brown rice, cauliflower rice, or cilantro-lime rice
- Corn or flour tortillas
- Tortilla chips
- Ranch Style Beans or seasoned black beans
- Corn and Black Bean Salad
- Pico de Gallo
- Queso
- 7-Layer Bean Dip
- Mexican cornbread
Tostada Toppings
The best part about making this recipe at home is that you can customize each tostada with whatever you like. Here are some suggested toppings, but feel free to get creative!
- Refried beans
- Shredded iceberg lettuce or chopped romaine lettuce
- Black beans or pinto beans
- Corn
- Shredded Monterey Jack, cheddar cheese, cotija cheese, or queso fresco (shown here)
- Pickled red onions or sliced green onions
- Salsa
- Pico de gallo or chopped tomatoes
- Guacamole or diced avocado
- Sour cream
- Chopped cilantro
- Jalapeño peppers
- Lime wedges or freshly-squeezed lime juice
Preparation and Storage Tips
Leftover chicken tinga will keep in an airtight container in the refrigerator for 3-4 days. It’s a great, versatile option for meal prep!
How to Freeze
Allow the cooked chicken to cool to room temperature. Package in an airtight container or in a large Ziploc freezer bag, and freeze for up to 3 months.
Thaw frozen chicken in the refrigerator overnight before reheating.
How to Reheat
Place the chicken and sauce in a saucepan. Cover and warm over low heat, just until heated through. You can also warm individual portions in the microwave for 1-2 minutes, or until they reach the desired temperature.
Recipe Variations
- Using such a small amount of chipotle peppers keeps this dish family-friendly and relatively mild. If you like a spicier, smokier pot of chicken, use even more of the chipotles from the can.
- Use boneless, skinless chicken breasts or chicken thighs, depending on your preference. Chicken thighs tend to stay more moist and juicy in the slow cooker than the white meat chicken breast, but either option works fine!
- Add canned beans or corn to bulk up the chicken.
- Double all of the ingredients to prepare extra chicken or to feed a larger group.
Tips for the Best Tostadas de Tinga Recipe
- You do not need to add any extra liquid to the Crock Pot. The juices from the chicken, onion, and tomato sauce, as well as the condensation from the slow cooker, should be more than enough liquid by the end. You don’t want to water-down the sauce.
- Simmering the chicken and sauce in a skillet helps to concentrate the flavor, and prevents a watery sauce that could otherwise make the tostadas soggy.
- Be careful not to overcook your chicken. I find that the chicken breast or thighs have the best texture when cooked in my slow cooker on HIGH for about 1 hour. That keeps them moist and juicy, and prevents them from drying out. The meat is done when it reaches an internal temperature of 165°F.
- Also remember — every slow cooker runs at a slightly different temperature (which is why the recipe gives you general time ranges, rather than exact times). Just get familiar with your pot and adjust accordingly.
More Mexican Crock Pot Chicken Recipes to Try
Crock Pot Chicken Tortilla Soup
45 minutes mins
Creamy Crock Pot Salsa Chicken
1 hour hr 35 minutes mins
Crock Pot Chipotle Chicken Bowl
2 hours hrs 15 minutes mins
Tostadas de Tinga
Ingredients
- 2 ½ lbs. boneless, skinless chicken thighs (or sub with chicken breast)
- 1 (15 ounce) can tomato sauce
- 1 yellow onion, finely chopped
- 4 cloves garlic, minced, grated, or pressed
- 1 tablespoon finely chopped canned chipotle peppers in adobo sauce
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 bay leaf
- 12 tostada shells
- Optional toppings: shredded Mexican blend cheese or queso fresco, fresh cilantro, pickled red onions, sour cream, lime wedges, diced avocado or guacamole, pico de gallo or salsa
Instructions
- Combine chicken, tomato sauce, onion, garlic, chipotles, salt, oregano, thyme, and bay leaf in a slow cooker. Cover and cook until chicken reaches an internal temperature of 165°F, about 1-2 hours on HIGH or 3-4 hours on LOW. Shred chicken with forks.
- Transfer shredded chicken and sauce from the slow cooker to a large (12-14 inch) skillet. Cook over high heat, stirring occasionally, until most of the liquid evaporates, 10-12 minutes. Taste and season with salt and ground black pepper, to taste.
- Spoon a bit of chicken onto the center of each tostada shell. Add desired toppings and serve.
Notes
- You do not need to add any extra liquid to the Crock Pot. The juices from the chicken, onion, and tomato sauce, as well as the condensation from the slow cooker, should be more than enough liquid by the end. You don’t want to water-down the sauce.
- Simmering the chicken and sauce in a skillet helps to concentrate the flavor, and prevents a watery sauce that could otherwise make the tostadas soggy.
- Be careful not to overcook your chicken. I find that the chicken breast or thighs have the best texture when cooked in my slow cooker on HIGH for about 1 hour. That keeps them moist and juicy, and prevents them from drying out. The meat is done when it reaches an internal temperature of 165°F.
- Also remember — every slow cooker runs at a slightly different temperature (which is why the recipe gives you general time ranges, rather than exact times). Just get familiar with your pot and adjust accordingly.
Could I use jalapeños instead of chipotle peppers?
Sure! The flavor will be different, but it should work just fine.