Crockpot Chicken Tinga Burrito Bowls

Last Updated on September 19, 2024 by Jacqueline Rafidi

Crockpot Chicken Tinga Burrito Bowls are the perfect meal to make when it comes to busy weeknights. Chicken tinga is a classic, flavorful Mexican dish known as tinga de pollo in Mexico. 

There’s nothing I love more than a simple, hands-off recipe that delivers bold flavors with 30 minutes worth of effort and this is one of my absolute favorite recipes for that. It’s such an quick recipe that can be put together with ease which makes it perfect for a weeknight. When you’re ready to eat, you’re left with tender, shredded chicken simmered in a spicy tomato sauce made with smoky chipotle peppers and rich adobo sauce.

The best part? Your slow cooker does the majority of the work! Once that’s done, there’s just a few extra steps (making the rice, cutting veg) to make this juicy chicken into delicious burrito bowls that are packed with so much flavor. Plus, there are so many different ways you can use the chicken tinga—from tacos and tostadas to burritos (like the pictures) and bowls, even quesadillas (which if you follow me on Instagram you may have seen me burn…ahh). This chicken is so flavorful and delicious and basically good on anything!

Ingredients for the chicken tinga and burrito bowls

For this chicken tinga recipe, here’s what you’ll need:

The Sauce:

• Fresh tomatoes – I like using vine ripe tomatoes best.
• Yellow or white onion and garlic cloves ​- for flavor of course
• Chipotle chiles in adobo sauce​ – You’ll use both the chiles and the sauce
• Fresh cilantro ​- Just a handful to add some extra flavor
• Chicken broth​ – I like using low sodium or salt free so I can control the salt in the final dish
• Tomato paste​ – Adds more of a vibrant red color and punch of tomato flavor

The Chicken Tinga:

• Boneless skinless chicken breasts (or chicken thighs for extra flavor)
• Dried oregano​ – Mexican oregano would be best here, if you have it!
• Garlic powder and cumin – Adds extra flavor
• Bay leaves​ – Because I was always taught to cook meat with bay leaves
• Diced fresh tomatoes – I do this because I love the flecks of red that break down and cook into the chicken once its done
• Salt and pepper

For Serving:

• Mexican rice – Make it yourself or grab some from your favorite local taco shop
• Black beans or refried beans
• Corn tortillas, flour tortillas or tostadas (for tacos or burritos or with the bowls)
• Sour cream or Greek yogurt (which I use because I always have it)
• Queso fresco or cotija cheese
• Fresh salsa of choice
• Fresh jalapeño peppers, cilantro and avocado
• Shredded lettuce

How to make chicken tinga in the crockpot

It is all about developing that smoky, spicy, and slightly sweet flavor that makes Mexican recipes so irresistible. The tinga sauce really makes it so special and delicious.

Step 1: Prep the sauce

Start by making the flavorful base of your chicken tinga. In a food processor, blender, or in a bowl with an immersion blender, add the chipotle chiles, adobo sauce, tomatoes, garlic, onions, tomato paste and chicken broth. Blend until smooth and you’re left with a rich, smoky chipotle tomato sauce.

You can adjust the heat level of the sauce by adding more or fewer chipotle peppers depending on your spice tolerance. If you know there will be kids eating, I recommend starting with just one or two chiles and adding more as desired (Which I do when I make this because I know my kids love this dish).

Step 2: Prep the crockpot

Place the raw chicken breasts or thighs in a single layer at the bottom of the crockpot. Scatter the diced tomatoes over the top, then pour on the prepared sauce. Add the bay leaves and spices, give it a mix, then set the cooking time to low heat for 4-5 hours or high heat for 3 hours, depending on your schedule. If you’re using frozen chicken, you’ll need to increase the cook time so the chicken and the sauce safely get fully cooked through 

The beauty of this recipe is that the chicken will cook low and slow in the tinga sauce, soaking up all the smoky, spicy flavors.

Step 3: Shred the Chicken

Once the chicken is cooked through and tender, it’s time to shred it. Remove the chicken to a plate, reserving the sauce in the slow cooker, and use two forks to pull the chicken apart. It should be so tender that it falls apart easily. Add the shredded chicken back into the tinga sauce in the crockpot and mix to combine so every piece is coated in that rich, smoky flavor.

At this point, you can taste and adjust the seasoning. Add a little more salt, pepper, or even a splash of lime juice for brightness.

Serve and Enjoy

Once your shredded chicken is ready, you can assemble the burrito bowls! Customize each bowl to your liking with toppings and sides.

Build the bowls

For a burrito bowl, I like to start with a scoop of Mexican rice. You can make your own, or get some from your local Mexican restaurant to save time. You could also switch things up and swap the rice for cauliflower rice or even a bed of crisp lettuce. I like to do half lettuce and half rice so I have the crunch AND the carbs. Add a spoonful of refried or black beans for extra protein and fiber.

Next, pile on the shredded chicken tinga. The chicken should be juicy and flavorful, with a nice kick from the spicy sauce. Don’t be shy with the sauce—drizzle it over the entire bowl for maximum flavor. 

Top off your burrito bowls with whatever you like! Here are some of my favorite things:

• Queso fresco or cotija cheese for a salty, crumbly bite
• A dollop of sour cream or Greek yogurt for a cooling and creamy element
• Grilled or pickled jalapeño peppers for an extra kick. If you can find pickled carrots jalapenos together, even better!
• Fresh cilantro for brightness
• A squeeze of lime juice for acidity
• Avocado of course

If you’re making chicken tinga burritos, spoon the chicken and toppings into a flour tortilla and wrap it up. Or you can make chicken tinga tacos by adding the chicken to smaller tortillas and adding on the toppings. You can even serve it with tostada shells for a crunchy, flavorful twist. For any of the non-bowl options, use less of the sauce so the tortillas or tostadas don’t get soggy.

Leftovers

One of the best things about this slow cooker chicken tinga recipe is that it makes a big batch, so you’ll likely have leftovers. Store the leftover chicken tinga in an airtight container in the fridge for up to 4 days. It reheats beautifully, making it perfect for meal prep or easy lunches.

You can also freeze the leftover chicken tinga in a bag or tupperware for up to 6 months and you’ll have a quick meal ready to be heated up when you want it!

To reheat, simply warm the chicken in a skillet over medium-high heat or microwave it until heated through. For frozen chicken tinga, add it to a small pot with a touch of water, cover and set on medium low and check on it frequently to help it defrost along the way. You can use the leftover chicken tinga in so many different ways, like over nachos, in quesadillas, or even spooned over warm tortillas.

This Crockpot Chicken Tinga Burrito Bowl recipe is a true lifesaver for busy weeknights. Whether you’re serving it over a bed of rice, wrapping it in a tortilla, or enjoying it with tostada shells, this easy chicken tinga recipe will quickly become one of your favorite ways to enjoy a Mexican inspired meal at home.

More Mexican inspired recipes to try

Smoky shrimp tacos with creamy slaw
Mexican chicken and rice soup
Carne asada tacos

When you make these crockpot chicken tinga burrito bowls, comment down below and rate this recipe to let me know your thoughts! Also, share a picture or tag me on Instagram @thebitewithjackie, I love seeing your remakes!