Crockpot Chicken Tinga

This crockpot chicken tinga is so easy to make. This recipe is loaded with smoky and savory flavors.

This crockpot chicken tinga is definitely one of my favorite recipes to make for Taco Tuesdays! This recipe is not only easy to make but loaded with bold flavors.

As a busy mom of two, I am all about easy recipes. Using my crockpot really does make life easier. These tacos do have a little spice but you can adjust the spice level by adding more or less chipotle peppers.

Why I love this recipe

I love this recipe because it has such great flavor. These tacos are also such an easy toss and go recipe. It’s so nice to toss everything in your crockpot in the morning and come home to a delicious meal after work.

You can also adjust the spice level in this recipe. I used only two chipotle peppers since my kids don’t like anything too spicy. If you like spice, you can definitely add more.

What ingredients are needed for this recipe?

This recipe is pretty simple. You will need:

• Chicken thighs: You’ll need 6 to 8 boneless and skinless chicken thighs. You can also substitute 3 to 4 chicken breasts if that’s what you have on hand. I do find that chicken thighs retain more moisture after being slow cooked so I recommend using them if you can.
• Yellow onion: You’ll need one large yellow onion for this recipe.
• Garlic, cumin, oregano, and bay leaf: To season the meat with.
• Chipotle peppers in adobo sauce: I used two peppers but if you want to add spice you can add more. You’ll want to save a tablespoon of the sauce as well.
• Fire roasted tomatoes: You’ll need a 15 ounce can of fire roasted tomatoes.
• Chicken stock: You can use low sodium if you are sodium sensitive.
• Salt and pepper: I usually recommend salt and pepper to taste.

You will also need a food processor.

How to serve this recipe

This recipe is very versatile. You can serve it on flour or corn tortillas. The taco meat also goes great in burritos, on burrito bowls, tostadas, nachos, or with a salad.

I used flour tortillas since that is what my kids like to eat, although I think corn tortillas give it more of an authentic taste.

What toppings go on these tacos?

These tacos go great with freshly sliced avocado, cilantro, red onion, and crema. To make crema combine equal parts of sour cream and mayonnaise then add salt and pepper to taste. Be sure to add a little fresh squeezed lime juice, if you have time.

What to serve with this recipe

I love to serve these crockpot chicken tinga tacos with beans like these borracho beans (pinto beans cooked in beer), Mexican street corn salad, and fresh guacamole.

Tips for this recipe

• You can easily adjust the spice level in this recipe
• Toast or warm your tortillas before serving.
• Try adding some crema (recipe is above) or fresh lime juice on top of your tacos.

Other crockpot recipes:

Did you try this recipe?
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Crockpot Chicken Tinga

Audrey

This crockpot chicken tinga is so easy to make. This recipe is loaded with smoky and savory flavors.

5 from 10 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 6 hrs

Total Time 6 hrs 10 mins

Course Dinner

Cuisine Mexican

Servings 6 servings

Equipment

• ▢
  Crockpot (slow cooker)
• ▢
  food processor

Ingredients

  

1x2x3x

• ▢ 6 to 8 boneless and skinless chicken thighs may substitute 3-4 chicken breasts
• ▢ 1 large yellow onion sliced
• ▢ 1 can chipotle peppers in adobo sauce see note
• ▢ 1 can fire roasted tomatoes about 15 ounces
• ▢ 2 tablespoon minced garlic
• ▢ 1 ½ teaspoon cumin
• ▢ 1 teaspoon dried oregano
• ▢ 1 bay leaf remove after cooking
• ▢ 1 ½ cups chicken stock
• ▢ salt and pepper to taste

Instructions

 

• Spray your crockpot with non-stick spray.
• Add your sliced yellow onion, chicken thighs, and garlic.
• In a food processor combine two chipolte chiles and the can of fire roasted tomatoes. Run until well blended and pour into your crockpot.
• Add one tablespoon of the chipolte sauce from the can of chipolte peppers to your crockpot.
• Add your spices and chicken stock. Stir well.
• Cook on low for 6 to 8 hours or on high for 4 hours.
• Once done, remove the bayleaf and shred the chicken with two forks. Retain some of the sauce for serving.

Notes

You can use any where from 2 to 4 chipolte chiles in this recipe. Two peppers will be have some spice but be more mild and four will be very spicy.

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