Crockpot Chicken Tinga Recipe
A delicious crockpot chicken tinga 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!
Servings: 8
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 14.5 ounce can fire roasted tomatoes
- 1/2 onion , diced
- 3-4 chipotle peppers in adobe , more if you like heat
- 1 teaspoon minced garlic
- 1 teaspoon taco seasoning
- 1/2 teaspoon Kosher salt , more to taste
Crema Recipe:
- 4 ounces cream cheese , softened
- 3 Tablespoons feta cheese
- 1/2 lemon , juiced
- whole milk , if needed
For serving: tortillas, diced onions, chopped cilantro, crumbed feta or cotija cheese, lime slice
Instructions
- Place the chicken breasts in the slow cooker. Add the tomatoes, onion, peppers, garlic, taco seasoning and salt to a blender. Pulse 3 to 5 times. Then pour over the chicken.
- Cook on low for 4 to 6 hours, or until you are able to shred the chicken. Shred and then cook an additional 15 to 30 minutes. Place slow cooker on 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.
- Serve the chicken inside of tortillas. Add your favorite toppings such as, onion, cilantro and feta cheese.
Nutrition
Calories: 213kcal | Carbohydrates: 5g | Protein: 26g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 94mg | Sodium: 568mg | Potassium: 469mg | Fiber: 1g | Sugar: 2g | Vitamin A: 552IU | Vitamin C: 7mg | Calcium: 71mg | Iron: 1mg