Tender Slow Cooker Chicken Tinga Tacos
A flavorful and tender chicken tinga recipe made easy in the slow cooker, delivering smoky chipotle and tangy tomato flavors perfect for tacos.
- Prep Time: 15 minutes
- Cook Time: 3-6 hours
- Total Time: 3 hours 15 minutes to 6 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 2–3 chipotle peppers in adobo sauce, chopped
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1/2 cup low sodium chicken broth
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1 tablespoon olive oil
- Juice of 1 lime
- A handful of chopped cilantro (optional)
- Corn or flour tortillas, warmed
Instructions
- Heat olive oil in a skillet over medium heat. Sauté sliced onion until translucent and soft, about 5-7 minutes.
- Add minced garlic to the skillet and cook for 1-2 minutes until fragrant, being careful not to burn.
- Transfer sautéed onions and garlic to the slow cooker.
- Add chicken thighs, fire-roasted diced tomatoes with juices, chopped chipotle peppers, chicken broth, smoked paprika, ground cumin, dried oregano, salt, and pepper to the slow cooker.
- Cover and cook on low for 6 hours or on high for 3 hours until chicken is tender and easily shredded.
- Remove chicken from slow cooker and shred using two forks or tongs.
- Return shredded chicken to the slow cooker and stir into the sauce. Warm for another 5-10 minutes.
- Just before serving, squeeze fresh lime juice over the chicken and sprinkle with chopped cilantro.
- Warm tortillas on a dry skillet or in the microwave wrapped in a damp paper towel for 30 seconds.
- Assemble tacos by spooning chicken tinga onto tortillas and adding desired toppings such as diced onions, avocado slices, crumbled queso fresco, or crema.
Notes
If the sauce is too watery after cooking, remove the chicken and simmer the sauce on high with the lid off for 15 minutes to thicken before mixing the shredded chicken back in. Sautéing onions and garlic before slow cooking enhances flavor. Adjust chipotle peppers to control spice level. Chicken breasts can be used but may dry out faster. For stovetop cooking, simmer gently for 1 to 1.5 hours.
Nutrition
- Serving Size: About 3 tacos per se
- Calories: 350400
- Sugar: 4
- Sodium: 400
- Fat: 12
- Saturated Fat: 2.5
- Carbohydrates: 20
- Fiber: 4
- Protein: 35
Keywords: chicken tinga, slow cooker chicken, tacos, chipotle, Mexican recipe, easy dinner, shredded chicken, slow cooker tacos