Slow-Cooker Chicken Tinga Tostadas

Chicken tinga — shredded chicken braised in a smoky chipotle-tomato sauce — is a beloved Tex-Mex weeknight staple that shines on crispy tostadas loaded with beans, crema, and fresh toppings.

Serves: 4

Ingredients

• 800 g (1.75 lb) boneless, skinless chicken thighs
• 1 white onion, thinly sliced
• 4 garlic cloves, minced
• 400 g (14 oz) canned crushed tomatoes
• 2 chipotle chiles in adobo, finely chopped, plus 2 tbsp (30 ml) adobo sauce
• 1 tsp (5 ml) dried oregano
• 1 tsp (5 ml) ground cumin
• 1/2 tsp (2.5 ml) smoked paprika
• Salt and black pepper to taste
• 8 corn tostada shells
• 240 g (1 cup) refried beans, warmed
• 120 ml (1/2 cup) Mexican crema or sour cream
• 150 g (5 oz) queso fresco, crumbled
• 1 avocado, sliced
• Shredded iceberg lettuce and lime wedges to serve

Instructions

1. Place chicken thighs in the slow cooker. Layer sliced onion and garlic on top.
2. Whisk together crushed tomatoes, chipotle chiles, adobo sauce, oregano, cumin, smoked paprika, 1 tsp (5 ml) salt, and black pepper. Pour over chicken.
3. Cook on LOW for 6–7 hours or HIGH for 3–4 hours until chicken is very tender.
4. Shred chicken with two forks directly in the slow cooker, stirring to coat in the sauce. Taste and adjust seasoning. If the sauce is thin, cook uncovered on HIGH for 15–20 minutes to reduce.
5. To serve, spread each tostada shell with warmed refried beans, then pile on chicken tinga. Top with crema, queso fresco, avocado slices, and shredded lettuce.
6. Finish with a squeeze of fresh lime and serve immediately before tostadas soften.

Cook's Notes: Tinga freezes beautifully for up to 3 months — store filling separately from tostada shells. For extra smokiness, char the onion and garlic in a dry skillet before adding to the slow cooker.