Slow Cooker Chicken Tinga Tacos
Chicken Tinga is a Mexican staple that is produced by boiling chicken meat with tomatoes, onions and peppers to create a spicy but richly flavored meat. Our slow cooker version of Chicken Tinga makes the recipe super easy by skipping the boiling and instead putting the chicken in the slow cooker. We’re using fire roasted tomatoes and chipotle peppers to bring a delicious smoky flavor to the meat, but you can use traditional tomatoes if you don’t like smoke flavor. Next time you’re in the mood for tacos and want something a little bit spicier than normal, give this recipe a try! What do you think of the flavor of this tinga? Let us know in the comments below!
To make the Tinga sauce, pour chipotle peppers, tomatoes, water, lime juice and sugar in a blender. Blend until combined. Note – for hotter version, do not use water. For a milder version, only use two chipotles from the can of chipotle peppers.
In a large skillet, heat the oil to medium heat. Add the chicken thighs and brown on all sides. Do not overcrowd, you may have to do two batches to cook them all. Set aside once browned.
Place chicken thighs in slow cooker and pour in the blended Tinga sauce until the thighs are covered. Do not add more, set aside the remaining sauce in your refrigerator. Add chopped onions, oregano and cumin and stir ingredients together so that all sides of chicken are covered in sauce.
Cook in your slow cooker for 4 hours on low or until the chicken easily shreds.
When the chicken easily shreds, pull each piece of chicken out of the slow cooker and put in a bowl. Shred the meat apart with two forks. Mix in remaining sauce from the bowl to your taste to create a hotter or milder version of meat.
Serve shredded chicken in tacos with seasoned rice, cheese and freshly chopped cilantro. Enjoy!
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Pairs great with:
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