Chicken Tinga Tostadas Recipe

Crispy, Saucy, Perfect: The Ultimate Chicken Tinga Tostadas Recipe You’ll Make on Repeat!

If you’ve never had chicken tinga tostadas before, prepare yourself for a new obsession. Imagine a crispy tortilla piled high with juicy, chipotle-simmered shredded chicken, creamy avocado, crumbly queso fresco, and a drizzle of cool crema. It’s crunchy, saucy, smoky, and refreshing all at once. And the best part? It’s easy, healthy, and totally doable—even on a busy weeknight.

As a food writer and chef, I’ve tested countless recipes over the years, but this one stands out. It’s become a staple in my own home—not just because it tastes incredible (which it does), but because it checks all the boxes for what modern home cooks are looking for: quick and easy food that doesn’t sacrifice flavor, family-friendly meals, and a touch of authentic Mexican flair. Plus, the crockpot does most of the heavy lifting!

So let me take you through this flavorful journey, share some tried-and-true tips, and hook you up with a few kitchen tools that make this recipe even more effortless.

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What Is Chicken Tinga?

Chicken Tinga (or tinga de pollo) is a beloved Mexican dish that originated in Puebla. It features shredded chicken simmered in a smoky, tomato-based sauce made with onions, garlic, and chipotle peppers in adobo. The result is a deeply flavorful, slightly spicy, saucy chicken mixture that’s traditionally used in tacos, tostadas, or even tortas.

What sets tinga apart is the bold, earthy flavor of the chipotle. It’s not just heat—it’s a rich, smoky depth that’s unmistakably authentic.

Why You’ll Love This Chicken Tinga Tostadas Recipe

When I say this is the best chicken tinga tostadas recipe, I don’t say it lightly. Here’s why it deserves a spot in your regular dinner rotation:

Crockpot convenience – Minimal prep and no babysitting the stove.

Healthy ingredients – Lean chicken breast, no frying required.

Flavorful and satisfying – A chipotle-forward sauce that hits every note.

Customizable toppings – Everyone can build their own tostada.

Quick and easy food – Perfect for weeknights, but worthy of a weekend dinner party.

Whether you’re feeding picky eaters or spicing up your taco night, this recipe delivers every time.

Ingredients (Exact Measurements)

For the Chicken Tinga:

1.5 lbs boneless skinless chicken breasts

1 tablespoon olive oil

1 medium white onion, sliced

3 cloves garlic, minced

1 (15 oz) can fire-roasted diced tomatoes

2 chipotle peppers in adobo sauce (from a can), chopped

2 tablespoons adobo sauce (from the same can)

1 teaspoon dried oregano

½ teaspoon ground cumin

1 teaspoon salt

½ teaspoon black pepper

½ cup chicken broth or water

For Assembling Tostadas:

8 corn tortillas

1 tablespoon olive oil (for brushing or pan frying)

Optional Toppings:

1 cup shredded lettuce

½ cup Mexican crema or sour cream

1 avocado, sliced or mashed

½ cup crumbled queso fresco

Fresh cilantro and lime wedges for garnish

Step-by-Step: How to Make Chicken Tinga in the Crockpot

1. Sauté your aromatics.

In a small pan, heat 1 tablespoon olive oil over medium heat. Add the sliced onions and sauté for about 3 minutes. Add garlic and cook for another 30 seconds until fragrant.

2. Make the tinga sauce.

In a blender or food processor, combine sautéed onion and garlic, tomatoes, chipotle peppers, adobo sauce, oregano, cumin, salt, and pepper. Blend until smooth.

3. Assemble in the crockpot.

Place the chicken breasts in the crockpot. Pour the blended sauce over the chicken. Add ½ cup of chicken broth.

4. Cook low and slow.

Cook on low for 6–7 hours or high for 3–4 hours. The chicken should be fall-apart tender.

5. Shred the chicken.

Remove the chicken, shred with two forks, and return it to the crockpot. Stir everything together so it’s fully coated in that saucy goodness.

Pro Tip: If the sauce is too thin, cook uncovered for an additional 20–30 minutes on high to thicken it slightly.

How to Make Crispy Tostadas at Home

You don’t need to buy pre-made tostada shells. Making them from scratch keeps them fresher and healthier.

Oven-Baked Version:

1. Preheat oven to 400°F (200°C).

2. Lightly brush both sides of the corn tortillas with olive oil.

3. Place them on a baking sheet in a single layer.

4. Bake for 5–6 minutes per side or until golden and crisp.

Skillet Version:

1. Heat a teaspoon of oil in a skillet.

2. Add the tortilla and press down with a spatula.

3. Cook for about 2–3 minutes per side until crispy.

Either method gives you that signature tostada crunch—essential for the crispy, saucy, perfect trifecta.

Must-Have Kitchen Tools (Amazon Recommendations)

1. Crockpot 7-Quart Programmable Slow Cooker

This slow cooker is a game-changer for making chicken tinga hands-free. With customizable timers, a “keep warm” setting, and enough space for batch cooking, it’s perfect for busy weeknights.

Check it out on Amazon

Get this crockpot today and make dinner easier than ever!

2. Victoria 8-Inch Cast Iron Tortilla Press

Want to take your tostadas to the next level? Try making your own tortillas. This press is durable, heavy-duty, and gives you perfect results every time.

Shop the Victoria Press on Amazon

Authentic tostadas start with homemade tortillas—grab yours now!

3. Cuisinart Mini-Prep Plus Food Processor

This compact processor is perfect for blending your chipotle sauce in seconds. It’s powerful enough for salsa, sauces, or pesto, but small enough to store easily.

Buy the Cuisinart Mini-Prep on Amazon

Blend your way to flavorful dinners with this compact kitchen hero!

How to Assemble the Perfect Chicken Tinga Tostada

Now for the fun part—building your tostadas!

1. Start with a crispy tortilla base.

2. Spoon on a generous portion of shredded chicken tinga.

3. Top with lettuce, avocado, queso fresco, and crema.

4. Finish with a squeeze of lime and a sprinkle of cilantro.

Each bite is the perfect balance of texture and flavor—crunchy, creamy, spicy, fresh.

Healthy Swaps & Tips for Guilt-Free Tostadas

Bake instead of fry your tortillas to cut back on oil.

Use Greek yogurt instead of crema for added protein.

Swap queso fresco with low-fat feta for a lighter option.

Add black beans or slaw for extra fiber and texture.

Portion control – Stick to two tostadas and load up on lettuce or veggies.

This recipe fits beautifully into a healthy lifestyle, especially when you want something indulgent without the actual indulgence.

What to Serve with Chicken Tinga Tostadas

Want to make it a full-on Mexican night? Try serving your tostadas with:

Black beans or refried beans

Mexican rice

Esquites (Mexican street corn salad)

Pico de gallo or guacamole

Agua fresca, or sparkling lime water

Perfect for Taco Tuesday, girls’ night in, or even a casual date night at home.

Storage, Reheating & Make-Ahead Tips

Chicken Tinga stores beautifully! Keep it in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

To reheat: Use the microwave or reheat in a skillet for 5 minutes over medium-low heat.

Make-ahead: Prep the chicken and toppings the day before. Just crisp up your tortillas fresh!

Final Thoughts: Tinga Love at First Bite

I’ve made this chicken tinga tostadas recipe more times than I can count. Every time, it gets rave reviews from friends, family, and even picky kids. It’s the kind of meal that feels like a treat, even though it’s secretly healthy, authentic, and easy.

Whether you’re cooking for one or feeding a crowd, these tostadas are the kind of quick and easy food you’ll crave again and again. Don’t be surprised if it becomes your go-to for taco nights, summer dinners, and everything in between.

Try it once—and I promise—you’ll be making it on repeat.