Chicken Tinga (Paleo, Whole30 + Keto) Instant Pot or Slow Cooker

4.55 from 11 votes
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4
Calories: 313kcal
Author: Justin + Erica Winn
An easy Instant Pot or slow cooker meal, this Paleo, Whole30 + Keto shredded mexican chicken is a versatile and fun dish that the whole family will love! 
Print Recipe


  • 1 can fire roasted tomatoes (14.5 oz can)
  • 2 lbs boneless skinless chicken thighs
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tsp cinnamon
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp chipotle powder
  • 1/2 tsp sea salt
  • 2 tsp liquid smoke

For topping/serving:

  • romaine lettuce (or sub Siete Tortillas, corn tortillas or other sturdy lettuce) Lettuce only for Whole30
  • cilantro
  • avocado


For the Instant Pot:

  • Pour the can of tomatoes in the instant pot first. Place the chicken in and toss the onions and garlic on top. Sprinkle the seasonings over everything and add in the liquid smoke.
  • Secure the lid on the instant pot and close the pressure valve. Press the "manual" button (or "pressure cook" button) and set the time to cook for 20 minutes at high pressure. Once the time is up, quick release the pressure.
  • Remove the lid and shred the chicken with two forks. If you wish for serving, you can strain out any excess liquid and either keep or discard it. 
  • Serve chicken in bowls over greens, in lettuce wedges or in tortillas with your favorite toppings.

For the slow cooker:

  • Follow step #1 above, placing all of the items in the slow cooker.
  • Cook on low for 6 hours or on high for 3 hours. Shred the chicken with two forks once cooked and serve as noted above.


Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet and do not include topping/serving items for this recipe.  See our full nutrition information disclosure here


Calories: 313kcal | Carbohydrates: 9g | Protein: 45g | Fat: 9g | Saturated Fat: 2g | Fiber: 1g