The shredded chicken in these Slow Cooker Chicken Tinga Tacos is juicy, tender, and full of flavor. It works wonderfully as taco filling and is equally delicious in burrito bowls, enchiladas, nachos, or empanadas.
I first encountered the name “Chicken Tinga” at a farmer’s market taco stand. Intrigued, I asked the vendor about the ingredients and learned it featured onions, peppers, tomatoes and a thick, smoky red sauce. The chicken was incredibly tender and savory, simmered in that flavorful sauce.
Back home, I researched Chicken Tinga recipes and also revisited a chicken filling I loved from a local spot, Valencia Luncheria’s Carlo Arepa. I combined elements I liked from those versions and developed my own slow-cooker adaptation. The result is a richly seasoned, slightly smoky sauce and melt-apart chicken that’s easy to make and versatile to serve.
These Slow Cooker Chicken Tinga Tacos are simple to prepare and great for feeding a crowd. The sauce is so good you’ll want to save it—use any leftover sauce to flavor soups, chilis, or rice bowls for extra depth and smokiness.
Slow Cooker Chicken Tinga Tacos
Main Course
4
hours
20
minutes
10
231
kcal
Ingredients
- 2 tablespoons olive oil
- 1 large onion sliced
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- 1 large tomatillo husk removed, chopped
- 6 garlic cloves chopped
- 28 ounces fire-roasted crushed tomatoes
- 2 chipotle peppers in adobo sauce chopped + 2 teaspoons adobo sauce
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 tablespoons Worcestershire sauce
- sea salt to taste
- 3 pounds boneless skinless chicken thighs
To Serve
- taco shells
- guacamole
- fresh salsa
- Greek yogurt
- shredded Cheddar cheese
Instructions
-
Heat the olive oil in a large skillet over medium heat. Add the sliced onion, green and red peppers, chopped tomatillo, and garlic. Sauté until the vegetables are soft, about 10–15 minutes, adding a splash of water if they begin to stick. Stir in the fire-roasted tomatoes, chopped chipotle peppers and adobo sauce, oregano, cumin, and Worcestershire sauce. Cook for an additional 5 minutes, then transfer the mixture to a food processor and blend until mostly smooth. Season the sauce with sea salt to taste and pour it into the slow cooker. Nestle the chicken thighs into the sauce, ensuring they are covered. Cook on low for 4 hours, until the chicken is tender and easy to shred.
-
Remove the chicken and shred with two forks, then return it to the sauce to absorb more flavor. Serve in warm taco shells with guacamole, fresh salsa, Greek yogurt, shredded Cheddar, or your preferred toppings.
NOTE: Nutrition Facts are for chicken only.
If you enjoy these Slow Cooker Chicken Tinga Tacos, you might also like:
Crockpot Shredded Hawaiian Chicken Tacos
