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Slow Cooker Chicken Tinga Tacos

Tender, smoky chicken wrapped in warm corn tortillas with fresh toppings, perfect for gatherings or family dinners.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 tacos
Course: Dinner, Main Course, Party Food
Cuisine: Mexican
Calories: 1000
Ingredients Method Notes

Ingredients
  

For the Chicken Tinga
  • 2 lbs boneless, skinless chicken breast
  • 1 can fire-roasted diced tomatoes (14.5 oz)
  • 2 chipotle peppers in adobo sauce, minced
  • 1 tbsp adobo sauce
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp kosher salt
For Assembly
  • corn tortillas
  • crumbled queso fresco
  • diced onion
  • fresh cilantro

Method
 

Preparation
  1. Place the chicken breasts into a 6-quart slow cooker. Add the fire-roasted diced tomatoes, minced chipotle peppers, adobo sauce, diced onion, minced garlic, cumin, oregano, and kosher salt. Stir gently to combine.
Cooking
  1. Cover the slow cooker and cook on low for 6 hours or high for 3 hours, until the chicken is very tender.
Shredding
  1. Remove the cooked chicken breasts and shred them into bite-sized pieces using two forks. Return the shredded chicken to the slow cooker and stir into the sauce.
Tortilla Preparation
  1. Heat the corn tortillas in a dry skillet for about 30 seconds per side, or wrap in a damp paper towel and microwave for 30 seconds.
Assembly
  1. Fill each tortilla with a generous scoop of chicken tinga. Top with crumbled queso fresco, diced onion, and fresh cilantro.

Notes

Store leftovers in an airtight container for up to four days in the refrigerator or freeze in a sealed container for up to three months.