Crockpot Chicken Tinga Tacos Recipe

Slow Cooker Chicken Tinga Tacos - 5 minutes to prep and it tastes like it came from a Mexican restaurant!

Crockpot Chicken Tinga Tacos Recipe

These crockpot chicken tinga tacos are made with shredded chicken in a smoky chipotle pepper tomato sauce. It's an easy Mexican recipe right in your slow cooker!

Prep Time: 5

Cook Time: 4

Total Time: 4 5

Servings:

Ingredients

1 (14.5-ounce) can fire roasted tomatoes
½ onion , diced
3-4 chipotle peppers in adobe , plus more if you like heat
1 teaspoon minced garlic
1 teaspoon taco seasoning
½ teaspoon Kosher salt , more to taste
2 pounds boneless, skinless chicken breasts
4 ounces cream cheese , softened
3 Tablespoons feta cheese
½ lemon , juiced
Whole milk , if needed
Tortillas , for serving

Optional toppings: Diced onions, Chopped cilantro, Crumbed feta or cotija cheese, Lime slice

Instructions

In the base of a blender, add 1 can fire roasted tomatoes, 1/2 an onion, 3-4 chipotle peppers, 1 teaspoon minced garlic, 1 teaspoon taco seasoning, and 1/2 teaspoon salt. Pulse 3 to 5 times, or until combined.
In the bottom of a slow cooker, add 2 pounds 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.
Assemble. 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.

Nutrition