Go Back
+ servings
Print
Slow Cooker Chicken Tinga Tacos are a delicious pulled chicken taco that comes together quickly in slow cooker! #slowcooker #chicken

Slow Cooker Chicken Tinga Tacos

Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 8 people
Author Samantha

Ingredients

Slow Cooker Chicken Tinga:

  • 1 3-4 lbs whole chicken
  • 1 28 oz can peeled whole tomatoes, preferably Roma
  • 1 4 oz (115 ml) can chipotle peppers in adobe sauce
  • 1 large onion, thinly sliced
  • 3 cloves garlic, peeled and minced
  • 2 tsp dried thyme leaves or 1 tbsp fresh
  • 1 tsp dried basil leaves or 3 tsp fresh
  • 1 tsp kosher salt
  • 1 tsp fresh ground black pepper

Garnishes:

  • 1/2 head iceberg lettuce, thinly sliced
  • 1/2 lbs tomatoes, chopped
  • 1/3 cup sour cream
  • 3 tbsp milk
  • 1 pinch kosher salt
  • 1/2 lime, zest and juice
  • 8 small flour tortillas

Additional (optional) garnishes:

  • crumbled feta, cojita or queso fressco cheese
  • chopped fresh cilantro
  • thinly sliced red onion
  • sliced jalapeño
  • lime wedges

Instructions

  1. Place tomatoes in slow cooker and crush with hands or a wooden spoon. Add onion, garlic, chipotle peppers, thyme and basil. Stir with a spoon until well blended. Place chicken in slow cooker, breast side down. Season with salt and pepper. Cook on high for 3-3.5 hours or low for 6-7 hours.

  2. To make the crema, mix together sour cream, milk, salt, and lime zest and juice in a small bowl. Cover with plastic wrap and keep chilled until ready to eat.

  3. When chicken is finished cooking, remove chicken from slow cooker and allow to cool slightly. Pull meat into bite size pieces and discard skin and bones.

  4. Mix all or some of the sauce from the slow cooker in with the chicken (I used some and reserved the rest for another use).

  5. Top tortillas with pulled chicken, lettuce, tomatoes, crema, and any other desired garnishes.