Slow Cooker Chicken Tinga Tacos
A flavorful Mexican dish featuring tender shredded chicken in a smoky sauce, perfect for tacos.
Equipment
- Slow Cooker
- cutting board
- knife
- measuring cups
- Measuring spoons
- Forks (for shredding)
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.
Instructions
- Place the chicken thighs in the slow cooker.
- Add the sliced onion and minced garlic on top of the chicken.
- Add the diced tomatoes, chopped chipotle peppers, ground cumin, dried oregano, salt, and pepper.
- Pour in the chicken broth and gently stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Once cooked, shred the chicken with two forks and return it to the slow cooker, mixing it with the sauce.
- 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.