Slow Cooker Chicken Tinga Tacos

These slow cooker chicken tinga tacos are going to be your new go to dinner! Chicken thighs are slow cooked until tender with tomatoes, onion and chipotle, and then shredded and served with homemade pickled red onion and avocado on soft tortillas. These chicken tinga tacos are perfect to serve a crowd or simply enjoyed for a simple family dinner.

Course Main Course

Cuisine Mexican-Inspired

Prep Time 15

Cook Time 3

Total Time 3 15

Servings servings

Calories 898kcal

Author Sally

Equipment

Ingredients

For the slow cooked chicken tinga:

1 kilogram chicken thighs boneless and skinless
1 large onion roughly chopped
4 cloves garlic crushed
4 tablespoons chipotle in adobo
1 teaspoon dried oregano
1 teaspoon ground cumin
½ teaspoon smoked paprika
400 gram canned diced tomatoes
Salt to taste

For the pickled red onions:

1 red onion thinly sliced
½ cup white vinegar
1 tablespoon sugar
1 teaspoon salt

To serve:

12 small flour or corn tortillas
Avocado
Lime

Instructions

Place the chicken thighs in the bowl of the slow cooker. Add the chopped onion, crushed garlic, chipotle in adobo, dried oregano, ground cumin, smoked paprika, and canned diced tomatoes. Mix well to combine, ensuring the chicken is evenly coated and submerged in the liquid.
Cover the slow cooker with the lid and cook on low for 6 hours or high for 3 hours.
While the chicken cooks, place the thinly sliced red onion in a heatproof bowl. Pour boiling water over the onions and let them sit for 30 seconds to soften. Drain well.
In a small bowl, mix together the white vinegar, sugar, and salt. Transfer the softened onions to a jar and pour over the pickling liquid, pressing the onions down so they’re fully submerged. Let them cool to room temperature, then cover and refrigerate for at least 30 minutes or up to a few days.
Once the chicken is cooked, carefully remove it from the slow cooker and transfer it to a bowl. Use two forks to shred the chicken.
Pour the cooking liquid into a blender and blend until smooth. Return the sauce to the slow cooker, then add the shredded chicken back in, stirring to coat thoroughly. Season with salt to taste.
Heat the tortillas directly over a gas flame or wrap them in foil and warm in a low oven.
Fill each tortilla with the shredded chicken tinga. Top with pickled red onions, avocado slices, and a squeeze of lime juice.

Notes

Gluten-Free: this recipe is glute-free if served with corn tortillas. Just make sure to double check the labels of the chipotle in adobo and other seasonings to be sure.

Stove Top Method: Heat 1 tablespoon of oil in a large pot or deep skillet over medium heat. Add the chopped onion and cook for 3–4 minutes until softened. Stir in the crushed garlic and cook for another minute until fragrant. Add the chipotle in adobo, dried oregano, ground cumin, smoked paprika, and canned diced tomatoes. Stir to combine. Place the chicken thighs into the pot, ensuring they are covered in the sauce. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot with a lid and let it simmer for 25–30 minutes, or until the chicken is tender and cooked through. Stir occasionally to prevent sticking. Shred the chicken and blend the sauce according to the slow cooker directions.

Nutrition