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Chicken Tinga Tacos

4.75 from 4 ratings
Hannah Kling
Chicken Tinga Tacos come together so easily in the slow cooker! Simply add the chicken and the rest of the ingredients and let the crockpot work its magic. When it’s done, you’ll have incredibly tender and juicy shredded chicken in a flavorful tomato and chipotle sauce, perfect for tacos!
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours
Servings 10 servings

Ingredients  

Chicken

  • 4-6 chicken breasts
  • 28 oz can of fire-roasted tomatoes
  • 1 yellow onion (diced)
  • 4 cloves of garlic (minced)
  • 1/2 can chipotles in adobo ((or more depending on spice level))
  • 1 cup chicken broth

Seasoning:

  • 1 tsp chilie powder
  • 1 tsp salt
  • 2 tsp coconut sugar
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp nutritional yeast
  • 1/2 tsp cumin
  • 1/2 tsp black pepper
  • 1/2 tsp dried oregano

Assembly:

  • Corn or flour tortillas
  • Cotija cheese (crumbled)
  • Cilantro
  • Lime
  • Pickled onions
  • Shredded green cabbage
  • Avocado

Instructions

  • Pat the chicken dry and season with the seasoning mixture on both sides.
  • Drizzle 2 tbsp of extra virgin olive oil into the bottom of your crockpot, then add in the chicken. Top with minced garlic and the diced yellow onion. 
  • Next, make the sauce by adding the fire-roasted tomatoes, chipotles in adobe sauce, and chicken broth to a blender. Blend until smooth and then pour over the chicken.
  • Cover the crockpot and cook on low for 6 hours, or high for 4 hours. When it’s done, remove the lid and shred the chicken with two forks. It should be tender and fairly easy.
  • Cover again and cook for an additional 30 minutes to allow the chicken to soak up the sauce. Or you can switch to keep warm for a few several more hours. 
  • When the chicken is done, assemble each chicken tinga taco on the corn tortillas. I prefer to warm my tortillas up on the stove first. Then, add your toppings, squeeze with lime juice, and enjoy!

Notes

  • Chicken tinga also pairs nicely with avocado crema and pickled red onions on top. You can make both yourself or simply pick up some store-bought options.
  • Control the heat: Remember that the amount of chipotle peppers in adobo you use will determine how spicy this chicken tinga tacos recipe will be! If you don’t like spicy foods, you can use less than I recommend. Or, use the whole can if you love a super fiery taco.
  • Warm the tortillas for serving. Your tacos will be even better! You can warm up the tortillas in the oven, a skillet, or even in the microwave wrapped in a damp paper towel. Not only are warm tortillas totally delish, but they are actually much easier to fold.
  • Use the chicken for other meals: This chicken tinga makes a great meal prep all week long. Throw the shredded chicken on top of salads, in a sandwich or make a burrito.
Did you make this recipe?Don't forget to tag @lovelydelites across all social media platforms!