A delicious crockpot chicken tinga tacos recipe that tastes like it came straight from a Mexican restaurant. So easy and only takes 5 minutes to prep. These tinga tacos are authentic and amazing!
Prep Time: 5 minutesminutes
Cook Time: 4 hourshours
Total Time: 4 hourshours5 minutesminutes
Servings: 8
Ingredients
1(14.5-ounce) canfire roasted tomatoes
½onion, diced
3-4 chipotle peppers in adobe, plus more if you like heat
In the base of a blender, add the tomatoes, onion, peppers, garlic, taco seasoning, and salt. Pulse 3 to 5 times, or until combined.
In the bottom of a slow cooker, add the chicken. Pour the tomato mixture over the chicken.
Cook on low for 4 to 6 hours, or until the chicken is cooked through. Using 2 forks, shred the chicken. Stir and cook an additional 15 to 30 minutes. Turn crockpot to warm until ready to serve.
For the feta crema, stir the cream cheese, feta and lemon juice until smooth. Add milk to crema sauce as needed to thin it out.
Place the chicken in a tortilla and top with feta crema and your favorite toppings to serve.
Notes
Crema: Place crema in a zip-top bag and then cut off the top to drizzle over the chicken tacos. It's a little thick, so you could also just add a big dollop to the center of the tacos, if you prefer.Storage: The chicken tinga (without the tortillas and crema sauce) can be refrigerated in an airtight container up to 3 days. Reheat gently and make tacos once warm.