Slow Cooker Chicken Tinga Tacos
Slow-cooked in earthy, smoky, Mexican flavors, Chicken Tinga Tacos are tender, saucy and perfectly spicy. Big on flavor, these Slow Cooker Chicken Tinga Tacos are great to serve to company yet easy enough to call a weeknight meal.
Servings: 8 people
Equipment
- 1 Slow Cooker
Ingredients
- 3-4 Chicken Breasts
- 1 tsp + Kosher Salt divided
- Freshly Ground Black Pepper
- 2 tbsp Olive Oil
- 1 White Onion, thinly sliced
- 3 Cloves Garlic, minced
- 1 tsp Ground Cumin
- ¾ tsp Dried Oregano
- 1 Bay Leaf
- 1 can Chipotle in Adobo peppers sliced, seeds removed if desired
- 4 oz Tomato Paste
- ⅔ Cup Chicken Broth divided
- Corn Tortillas for serving
- Diced White Onion for topping
- Cilantro Leaves for topping
- Queso Fresca for topping
- Lime Wedges for topping
- Salsa for topping
Instructions
- Season the chicken breasts with salt and pepper and place in the bottom of a large slow cooker in a single layer.
- Heat the oil in a skillet over medium heat. Add the onion and garlic and cook, stirring occasionally until soft. About 5 minutes.
- Add the cumin, oregano, bay leaf, 1 tsp salt, and stir. Add 1 can of the chipotle in adobo, including the sauce (slice the peppers before incorporating). Stir in about 4 oz of tomato paste, or about ⅔ of the can, if using a canned product. Pour in ⅓ Cup of Chicken Broth and bring to a simmer, stirring to combine all the ingredients.
- Turn off the heat, and pour sauce over the seasoned chicken breasts.
- Turn the slow cooker to low and cook for 3 hours.
- Once cooking has completed, shred the chicken with 2 forks, and return to the slow cooker, stirring to combine with sauce/cooking liquid.
- Warm corn tortillas per the package instructions. Spoon chicken tinga into tacos and finish with your favorite toppings - queso fresca, cilantro, onions, lime wedges.