Slow Cooker Chicken Tinga Tacos
The most delicious shredded chicken tacos! Flavorful, tender, juicy and smoky, and cooking them is a breeze in your slow cooker!
Servings: 6 tacos
Equipment
Ingredients
- 2 pounds (907 g) boneless skinless chicken thighs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 medium onion thinly sliced
- 15 ounce (425 g) can tomato puree
- 3 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 chilis in adobo sauce + 1 tablespoon of the adobo sauce the chili’s are in see notes
- Tortillas
TOPPINGS:
- Red onion
- Cotija cheese
- Cilantro
Instructions
- Generously season the chicken with salt and pepper. Place in the slow cooker.2 pounds boneless skinless chicken thighs, 1 teaspoon salt, 1/2 teaspoon black pepper
- Heat olive oil in a small skillet over medium-high heat, add the sliced onions and sauté until translucent, about 5 minutes.1 tablespoon olive oil, 1 medium onion
- Transfer onions to the slow cooker. To a blender, add tomatoes, garlic, cumin, oregano, and chilis in adobo sauce. Pureé until blended into a sauce.3 cloves garlic, 1 teaspoon cumin, 1 teaspoon oregano, 15 ounce can tomato puree, 2 chilis in adobo sauce + 1 tablespoon of the adobo sauce the chili’s are in
- Pour the sauce over the chicken and onions. Cook on high for 2-3 hours or low for 4-6 hours.
- Once the chicken is cooked through, remove the thighs to a cutting board and shred with two forks.
- Return the meat back to the sauce. Let it simmer for 20-30 minutes on low or warm setting.
- Serve over tortillas with red onion, cilantro and cheese.
Notes
The heat in this recipe is medium.
For mild, use 1 chili and 1 teaspoon of adobo sauce; for hot, use 3 chilis and 2 tablespoons of the adobo sauce.
This can also be made with boneless skinless chicken breasts.
Shredding chicken hack: If you have a stand mixer, place the thighs in the bowl of the stand mixer, use the paddle attachment, and turn the mixer to ‘stir’ or a low setting, run until chicken is shredded.
Your favorite cheese can be substituted for the Cotija cheese.
Nutrition
Serving: 1 taco | Calories: 245 kcal | Carbohydrates: 10 g | Protein: 31 g | Fat: 9 g | Saturated Fat: 2 g | Trans Fat: 1 g | Cholesterol: 144 mg | Sodium: 608 mg | Potassium: 748 mg | Fiber: 2 g | Sugar: 5 g
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