Chicken Tinga Recipe

Prep Time
10 Minutes
Cook Time
15 Minutes

Cooked in the Crockpot™ Express Pressure Cooker, this Mexican shredded chicken filling is a simple dish that’s quick and easy to make.


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Chicken Tinga:

  • 1 1/2 lbs. boneless, skinless chicken thighs, chopped
  • 1 cup grape tomatoes
  • 1 onion, chopped
  • 1 jalapeño pepper, seeded and diced
  • 2 tbsp tomato paste
  • 1 tbsp olive oil
  • 1 tbsp all-purpose adobo seasoning
  • 1 tbsp chili powder
  • 1 tsp ground cumin


  • 12 corn tortillas, warm
  • 1 ripe avocado, halved, pitted, and thinly sliced
  • 1/2 cup diced red onion
  • 1/2 cup crumbled feta cheese
  • 1/4 cup roasted red peppers
  • 1/4 cup finely chopped fresh cilantro


  1. Chicken Tinga: Toss together chicken, tomatoes, onion, jalapeño, tomato paste, oil, adobo seasoning, chili powder, and cumin. 
  2. Seal according to appliance guidelines.
  3. Refrigerate for 24 hours, or freeze (thaw in refrigerator before cooking).
  4. Remove from vacuum bag; add chicken tinga mixture and 1 1/2 cups water to Express Pressure Cooker. Lock the lid. Select Pressure Cook/Manual setting on High Pressure for 8 minutes.
  5. When pressure cooking is complete, Quick Release the pressure.
  6. With lid off, Select Sauté and set to Medium temperature. Bring to boil; cook sauce for 5 to 10 minutes or until thickened slightly.
  7. Tacos: Serve chicken in warm tortillas. Top with avocado, red onion, crumbled feta, roasted red peppers, and cilantro.

Tip: Alternatively, serve on a bed of steamed rice.


Nutrition Facts

Per 1/12 recipe (1 taco)


Calories 190

Total Fat 8g

Saturated Fat 2.5g

Cholesterol 60mg

Sodium 290mg

Carbohydrate 17g

Dietary Fiber 3g

Total Sugars 2g

Protein 13g

Vitamin D 0.1mcg

Calcium 90mg

Iron 1.3mg

Potassium 310mg


Nutrition Claims

✔Good source of fiber


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