Slow Cooker Chicken Tinga Tacos
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These Slow Cooker Chicken Tinga Tacos are the perfect go-to meal for summer—light, flavorful, and effortlessly easy to prepare. With minimal prep time and the magic of slow cooking, you get tender, juicy chicken infused with bold, smoky flavors. Whether you’re serving them for a casual family dinner or a backyard gathering, these tacos are sure to be a hit!
Chicken tinga is a classic Mexican dish originating in Puebla, Mexico, renowned for its bold, smoky flavors and versatility. It’s a staple in Mexican cuisine and is often served in tacos, tostadas, burritos, or even over rice like in burrito bowls. I decided to use the slow-cooked, smoky chicken tinga as a taco filling because its rich, flavorful sauce pairs perfectly with warm, soft tortillas.
The secret to the signature taste lies in the homemade sauce, which comes together in just minutes using a blender. Chipotle peppers in adobo sauce delivers the perfect balance of smokiness and mild heat, giving the dish its classic depth of flavor. For my family, one pepper provides enough richness without making the sauce too spicy. But if you love a little extra heat, feel free to add more chipotle peppers or even a splash of adobo sauce to turn up the spice level.
Ingredients for Slow Cooker Chicken Tinga Recipe
- FIRE ROASTED DICED TOMATOES
- CANNED CHIPOTLE PEPPER IN ADOBO SAUCE
- WHITE ONION
- GARLIC
- GROUND CUMIN
- DRIED OREGANO
- SALT
- CHICKEN BREASTS
Instructions for Slow Cooker Chicken Tinga Tacos
Blend the Flavorful Sauce: In a blender, combine: canned tomatoes for richness, chipotle pepper in adobo for smoky heat, chopped onion for depth, minced garlic for bold flavor, cumin and oregano for warm, earthy notes, and salt to balance everything.
Blend on medium speed until smooth and well combined, creating a flavorful sauce that will infuse the chicken with incredible taste as it slow-cooks.
Set Up the Slow Cooker: Place boneless, skinless chicken breasts into the slow cooker, ensuring they lay evenly across the bottom. Pour the blended tomato-chipotle mixture over the chicken, making sure each piece is fully coated with the sauce.
Let It Slow Cook: Cover the slow cooker and set it to LOW, allowing the chicken to cook for 4 to 6 hours until it reaches an internal temperature of about 160°F. During this time, the chicken absorbs all the smoky, spicy flavors, becoming incredibly tender and juicy.
Shred & Finish the Tinga: Once fully cooked, carefully remove the chicken from the slow cooker and transfer it to a plate or cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker, stirring it into the sauce so every piece is coated with the rich, flavorful mixture. Cover and keep WARM until ready to serve.
Assemble the Tacos: Spoon the saucy shredded chicken into warm tortillas, then top with your favorite toppings, such as: sliced red onion for crunch and bite, fresh cilantro for brightness, and a dollop of sour cream for a cool, creamy balance.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes! Boneless, skinless chicken thighs work just as well and can add extra richness to the dish. They may take a little longer to cook, so plan for an extra 30–60 minutes in the slow cooker.
Can I make this recipe ahead of time?
Absolutely! You can prepare the crockpot chicken tinga mixture ahead and store it in an airtight container in the fridge for up to 3 days. When ready to serve, reheat in a skillet or slow cooker on WARM.
Can I freeze chicken tinga?
Yes! Let the mixture cool completely, then store it in an airtight container or freezer bag for up to 2 months. When ready to eat, thaw overnight in the fridge and reheat on the stovetop.
Can I make this recipe in an Instant Pot?
Yes! Cook the chicken and sauce on HIGH pressure for 10 minutes, then quick release and shred the chicken before mixing it back into the sauce.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat, adding a splash of water or broth to refresh the flavors.
FOR MORE RECIPES LIKE THIS, TRY:
Slow Cooker Chicken Tinga Tacos
Real Mom Kitchen
Ingredients
- 14 oz canned fire roasted tomatoes diced
- 1 chipotle pepper in adobo from a 3.5 oz can
- ½ medium white onion chopped
- ½ tsp garlic minced
- ½ tsp cumin
- ¼ tsp oregano
- ¼ tsp salt
- 10 flour tortillas taco size
Instructions
- In a blender, add the canned tomatoes, chipotle pepper in adobo, chopped onion, minced garlic, cumin, oregano, and salt. Blend on medium speed until fairly smooth.
- Add the chicken to the slow cooker and pour the blended mixture over the the chicken covering the chicken.
- Cover and cook on LOW for 4 to 6 hours until the internal temperature of the chicken is about 160 degrees F.
- Remove the chicken from the slow cooker and shred. Once shredded, add the chicken to the slow cooker. Stir it into the sauce. Cover and keep on the warm until ready to serve.
- Serve in tortillas topped with your favorite toppings.
Nutrition
This recipe is adapted from The Candid Cooks.
