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platter of soft tacos with chicken tinga, red onion, cheese, and cilantro
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Slow Cooker Chicken Tinga

The most delicious shredded chicken tacos! Flavorful, tender, juicy and smoky, and cooking them is a breeze in your slow cooker.
Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 3 hours
Simmer time 30 minutes
Total Time 3 hours 40 minutes
Servings 8
Calories 205kcal
Cost $10

Equipment

  • Crockpot or othe Slow Cooker
  • medium skillet
  • garlic press (optional)
  • cutting board
  • sharp knife
  • Blender or food processor

Ingredients

  • 2 ½ pounds boneless skinless chicken thighs
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoons olive oil
  • 1 medium onion thinly sliced
  • 3 cloves garlic minced or pressed
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 14 ounce can diced tomatoes
  • 2 Chipotle peppers in adobo sauce plus 1 tablespoon of the adobo sauce the peppers are in.
  • Tortillas flour or corn

TOPPINGS

  • Red onion
  • Cotija cheese
  • Cilantro
  • lime wedges optional

Instructions

  • Generously season the chicken with salt and pepper. Place in the Slow Cooker and set aside.
  • Heat olive oil in a medium skillet over medium-high heat, add the sliced onions and saute’ until translucent, about 5 minutes. Transfer onions to the slow cooker, on top of the chicken.
  • Add tomatoes, garlic, cumin, oregano, and chilis in adobo sauce to a blender. Puree’ until blended into a sauce, about 30 seconds.
  • Pour the sauce over the chicken and onions. Cover and cook on high for 2-3 hours or low for 4-6 hours.
  • Once the chicken is cooked through, remove the thighs to a cutting board and shred with two forks. See my tip in the notes for shredding chicken with a stand mixer.
  • Return the meat back to the sauce. Let it simmer for 20-30 minutes on low or warm setting.
  • Serve over tortillas with red onion, cilantro, cheese, and a squeeze of lime.

Notes

  • The heat in this recipe is medium.
    • For mild, use 1 chili and 1 teaspoon of adobo sauce;
    • For hot, use 3 chilis and 2 tablespoons of the adobo sauce
  • This can also be made with boneless skinless chicken breasts
  • Shredding chicken hack: If you have a stand mixer, place the thighs in the bowl of the stand mixer, use the paddle attachment, and turn the mixer to ‘stir’ or a low setting, run until chicken is shredded.
  • For the most authentic flavor I recommend the Cotija cheese, but any cheese is fine. 

Nutrition

Calories: 205kcal | Carbohydrates: 5g | Protein: 28g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 542mg | Potassium: 481mg | Fiber: 1g | Sugar: 2g | Vitamin A: 292IU | Vitamin C: 6mg | Calcium: 42mg | Iron: 2mg