Easy 5-Ingredient Slow Cooker Chicken Tinga Tacos
A simple and flavorful slow cooker chicken tinga taco recipe using just five ingredients, perfect for busy weeknights with minimal hands-on time.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 1.5 to 2 pounds boneless, skinless chicken breasts or thighs
- 2–3 canned chipotle peppers in adobo sauce, minced
- 14 oz (400 g) canned diced tomatoes with juice
- 1 medium onion, finely chopped
- 2–3 garlic cloves, minced
Instructions
- Mince 2-3 canned chipotle peppers, finely chop 1 medium onion, and mince 2-3 garlic cloves. Set aside.
- Place the chicken breasts or thighs at the bottom of the slow cooker (about 1.5 to 2 pounds). Sprinkle the chopped onions and garlic evenly over the chicken.
- Pour the canned diced tomatoes with their juices over the chicken, then spread the minced chipotle peppers on top.
- Cover and cook on low for 6 to 7 hours or on high for about 3 to 4 hours until the chicken is very tender and easily shreddable.
- Remove the chicken pieces and shred them with two forks. Return the shredded chicken to the slow cooker and stir it into the sauce. Let it sit for another 10 minutes to soak up the flavors.
- Warm tortillas (corn or flour) and fill each with a generous scoop of the chicken tinga. Add optional toppings like fresh cilantro, diced avocado, or crumbled queso fresco.
Notes
Do not lift the slow cooker lid during cooking to maintain heat. Use chicken thighs for juicier results. If sauce is too watery, simmer separately to thicken. Recipe freezes well. Adjust chipotle peppers to control spice level.
Nutrition
- Serving Size: 1 serving (about 1/4
- Calories: 280320
- Sugar: 46
- Sodium: 400600
- Fat: 58
- Saturated Fat: 1.52
- Carbohydrates: 1015
- Fiber: 23
- Protein: 3035
Keywords: chicken tinga, slow cooker, tacos, easy recipe, weeknight dinner, chipotle, Mexican food