Slow Cooker Chicken Tinga Tacos Recipe

If you have been craving the best chicken taco Mexican food, then you need this Slow Cooker Chicken Tinga Tacos recipe.

Prep Time10

Cook Time4

Assembly Time10

Total Time4 20

Course: Main Course

Cuisine: American

Keyword: Chicken Tacos, slow cooker chicken tinga tacos, Slow Cooker Tacos, tinga tacos

Servings: 2 Tacos per serving

Calories: 530kcal

2 pounds boneless, skinless chicken (thighs or breasts; cook time will be the same)
2 teaspoons sea salt
2 teaspoons cumin
1 teaspoon smoked paprika
2 Tablespoons olive oil
1 small yellow onion sliced
2 garlic cloves minced
4 chipotles in adobo sauce chopped with 2 tablespoons sauce
1½ cups enchilada sauce mild red is best
2 bay leaves
2 Tablespoons cornstarch

Place the chicken in the bowl of the slow cooker with sea salt, cumin, smoked paprika ,and olive oil.
Massage the olive oil and seasonings into the chicken to coat evenly.
Add the yellow onion, garlic, chipotles in adobo, enchilada sauce, and bay leaf, and give everything a stir.
Cook on high for 4 hours in the slow cooker.
Remove the bay leaves and, using a slotted spoon, transfer the chicken to a large bowl and shred with a fork.
Transfer the cooking liquid (sauce) from the crock pot to a saucepan and bring it to a boil.
Ladle 1/3 cup of the sauce into a small bowl and mix with the cornstarch until smooth.
Add the cornstarch mixture to the pot and continue to boil for ~2 minutes or until thickened.
Add the sauce to the shredded chicken and mix to combine.

Add the sour cream, fresh cilantro, lime juice, garlic, jalapeno, and sea salt to a blender and blend on medium-high speed until smooth.

Divide the chicken tinga between 12 tortillas and garnish with Cotija cheese, sliced avocado, fresh cilantro, and a drizzle of cilantro crema.