Go Back
Slow Cooker Chicken Tinga Tacos

Slow Cooker Chicken Tinga Tacos

A flavorful Mexican dish featuring tender shredded chicken in a smoky sauce, perfect for tacos.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 tacos
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds Boneless, skinless chicken thighs Perfect for slow cooking, tender and juicy.
  • 1 large Onion, sliced Adds sweetness and depth to the dish.
  • 4 cloves Garlic, minced Brings a wonderful aroma and flavor.
  • 2 medium Tomatoes, diced Contributes to the sauce's richness.
  • 2 chipotle peppers in adobo sauce, chopped Adds smoky heat that elevates the dish.
  • 1 teaspoon Ground cumin Adds an earthy flavor.
  • 1 teaspoon Dried oregano Enhances the overall taste.
  • to taste Salt and pepper Essential for seasoning.
  • 1 cup Chicken broth Keeps the chicken moist and adds flavor.
  • 1/2 cup Fresh cilantro, chopped Adds freshness.
  • 1 medium Sliced avocado (optional) A delightful addition.

Equipment

  • Slow Cooker
  • cutting board
  • knife
  • measuring cups
  • Measuring spoons
  • Forks (for shredding)

Method
 

  1. Place the chicken thighs in the slow cooker.
  2. Add the sliced onion and minced garlic on top of the chicken.
  3. Add the diced tomatoes, chopped chipotle peppers, ground cumin, dried oregano, salt, and pepper.
  4. Pour in the chicken broth and gently stir to combine.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  6. Once cooked, shred the chicken with two forks and return it to the slow cooker, mixing it with the sauce.
  7. Serve the chicken tinga in warm corn tortillas, topped with cilantro, lime juice, and optional avocado.

Notes

This recipe is versatile; feel free to customize with different proteins or toppings.