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Slow Cooker Chicken Tinga Tostadas

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two chicken tinga tostadas with dollops of sour creamThis chicken was MADE for the slow cooker. How is it I’ve never heard of it before? As soon I saw what was in it I knew I had to try it! I mean tomatoes, tomatillos, adobo sauce, garlic, onion? Can not go wrong with that combo. Leave this simmering away all day in the slow cooker for an amazing but simple dinner. chicken tinga in white bowl

Serve it up however you like, really. Tacos, bowls. There are so many options. My personal favorite, though, is tostadas. This goes really well with the simple crunch of some crispy corn shells.

one chicken tinga tostada  with dollop of sour creamA nice little spread of refried beans and some simple guacamole make the perfect base. I sprinkled the top with just a little cheese and added a nice dollop of sour cream. Simple. Perfect.chicken tinga in white bowl

Serve it buffet style along with some rice and let everyone create their own dinner! Add more toppings like lettuce or tomato or even olives. A customized meal with very little work! Time to spice up your January!one chicken tinga tostada with dollop of sour cream

Slow Cooker Chicken Tinga Tostadas

Jennifer Draper
This Slow Cooker Chicken Tinga Tostadas recipe was MADE for the slow cooker. With tomatoes, tomatillos, adobo sauce, garlic and onion you can't go wrong. Leave this simmering away all day in the slow cooker for an amazing but simple dinner.
3.92 from 12 votes
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 283 kcal


  • 2 pounds boneless skinless chicken (I used a combo of breast and thighs)
  • 28 oz can whole peeled tomatoes
  • 1 cup tomatillo green salsa
  • 2 tablespoons adobo sauce (from a can of chipotle peppers)
  • 1/2 cup sliced onions (depending on preference)
  • 3 cloves minced garlic
  • 1 bay leaf
  • salt and pepper to taste
  • 8 Tostada shells (1 package)
  • 15 oz can refried beans optional
  • Store bought guacamole or homemade, optional
  • Sour cream and cheese for topping optional


  • Place chicken, tomatoes, salsa, adobo sauce, onion, garlic and bay leaf in slow cooker
  • Stir a bit to combine
  • Cover and cook on low for 6-8 hours or high for 3-4
  • Remove bay leaf and use two forks to shred chicken and break up tomatoes
  • Taste and add salt and pepper as desired
  • Serve on tostada shells with desired toppings


Calories: 283kcalCarbohydrates: 23gProtein: 28gFat: 8gSaturated Fat: 1gCholesterol: 72mgSodium: 1460mgPotassium: 716mgFiber: 4gSugar: 4gVitamin A: 225IUVitamin C: 13.9mgCalcium: 76mgIron: 2.4mg
Tried this recipe?Mention @slowcookergourmet or tag #slowcookergourmet!
Important nutritional disclaimer

chicken tinga in white bowl


  1. 2 stars
    This came out very soupy/watery. Huge bummer. Probably from the tomatoes and salsa 365 Organic Chicken. Not injected with water.

  2. 5 stars
    This is super delicious and very easy.

    Mine came out a little watery (still amazing) – I am wondering next time if I shouldn’t add all of the liquid from the tomatoes?

    1. Hi Aurora! And the problem is sometimes certain brands of chicken will have a liquid solution injected into them as well. Kind of a bummer as it will let out too much water while cooking. I’ve learned the hard way about this and try to keep an eye on the packages when I buy them.

    1. Hi Monica! For food safety, I never recommend adding frozen chicken to the slow cooker. It’s typically best to let it warm for a few minutes (up to 30 or so) to room temp out of the fridge and then add to the slow cooker. I hope you enjoy!

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