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Slow-Cooker Chicken Tinga Tacos

Tinga is a traditional Pueblan dish that features braised chicken or pork in a flavorful chipotle, tomato, and onion sauce. It is commonly served on crisp tostadas, topped with Mexican crema, sliced avocado, and fresh shredded lettuce. Though some versions braise the meat directly in the sauce, others involve reheating already cooked chicken or pork in the flavorful mixture. The dish is celebrated for its affordability, versatility, and the complex, smoky flavor it offers with minimal preparation.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 People
Course: crockpot recipes
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 pounds boneless skinless chicken thighs
  • 1 cup crushed fire-roasted tomatoes approximately 9 ounces
  • 5 garlic cloves smashed and chopped
  • 1 to 3 chipotle chiles minced, along with 1 tablespoon of adobo sauce
  • 1 tablespoon tomato paste
  • 1 tablespoon vegetable oil
  • 1 fresh or dried bay leaf
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • 1 white or red onion thinly sliced
  • Coarse kosher salt
  • 2 cups fresh corn kernels cut from 2 small ears or 10 ounces of thawed frozen corn
  • ½ teaspoon onion powder
  • Juice from ½ lime approximately 2 teaspoons, plus extra for seasoning
  • 8 corn tortillas or tostadas
  • Mexican-style crema or sour cream for serving
  • Sliced avocado for serving

Method
 

  1. Step 1
  2. In a 6- to 8-quart slow cooker, combine the chicken thighs, crushed tomatoes, garlic, chipotle chiles, adobo sauce, tomato paste, vegetable oil, bay leaf, oregano, cumin, and half of the sliced onion. Stir the mixture thoroughly, seasoning with 2 teaspoons of salt. Set the slow cooker to low and cook the chicken until it becomes very tender, which should take about 6 hours.
  3. Step 2
  4. About 15 minutes before serving, raise the heat to high and stir in the corn kernels, onion powder, and lime juice. Allow the corn to warm through, which should take approximately 10 minutes. Meanwhile, warm the tortillas if using.
  5. Step 3
  6. Remove and discard the bay leaf. Using two forks, shred the chicken coarsely. Taste the tinga and adjust the seasoning with additional salt or lime juice as needed. Serve the tinga on tortillas or tostadas, garnished with the remaining sliced onion, crema, and avocado.