Slow Cooker Chicken Tinga Tacos
These Slow Cooker Chicken Tinga Tacos are packed with smoky, savory flavors from a rich tomato-chipotle sauce that simmers to perfection. The tender, shredded chicken is infused with warmth from cumin, oregano, and garlic, making every bite bold and satisfying. Served in soft tortillas with fresh toppings like red onion, cilantro, and sour cream, this dish is an easy yet flavorful way to enjoy classic Mexican flavors!
Servings 5 servings
Calories 209kcal
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
Serving: 1 serving | Calories: 209kcal | Carbohydrates: 35g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 681mg | Potassium: 95mg | Fiber: 3g | Sugar: 5g | Vitamin A: 320IU | Vitamin C: 2mg | Calcium: 116mg | Iron: 3mg