375 minutes
A mouthwatering slow-cooked chicken tinga recipe perfect for tacos, made with a blend of tomatoes, chipotle chiles, spices, and fresh ingredients.
Fire-Roasted Crushed Tomatoes
cups
Garlic Clove, smashed and chopped
each
Chipotle Chiles, minced
each
Adobo Sauce
tablespoons
tablespoons
tablespoons
Bay Leaf
each
teaspoons
teaspoons
Red Onion, sliced
each
teaspoons
Corn Kernels
to taste
to taste
Lime Juice, from half a lime
tablespoons
Corn Tortillas Or Tostadas, warmed
each
Mexican-Style Crema Or Sour Cream, dolloped
to taste
Sliced Avocado
to taste
1. Prepare the Chicken Tinga
Place the chicken thighs in the slow cooker. Add the crushed tomatoes, chopped garlic, minced chipotle chiles, adobo sauce, tomato paste, vegetable oil, bay leaf, oregano, cumin, and half of the sliced onion. Season with 2 teaspoons of kosher salt. Cover and set on low for approximately 6 hours until chicken is tender.
2. Finish the Chicken Tinga
When the timer has about 15 minutes remaining, turn the slow cooker to high and add the corn kernels, onion powder, and lime juice. Cook for an additional 10 minutes until the corn is tender. Concurrently, warm the corn tortillas or tostadas.
3. Shred the Chicken and Adjust Seasoning
Remove the bay leaf from the slow cooker and discard. Shred the chicken using two forks, allowing it to soak up the sauce. Taste and adjust seasoning with additional salt or lime juice if necessary.
4. Assemble the Tacos
Scoop the shredded chicken onto the warmed tortillas, top with the remaining sliced onion, a drizzle of crema or sour cream, and a few slices of avocado. Serve immediately.
Opt for skinless, boneless chicken thighs over breasts to ensure the meat remains juicy and flavorful after slow cooking.
Adjust the number of chipotle peppers in adobo sauce to desired heat level but utilize the adobo sauce for its flavor punch.
Caramelize onions and garlic before adding to the slow cooker to create a flavorful base for the sauce.
Use fresh, ripe Roma tomatoes or canned fire-roasted tomatoes to deepen the flavor profile of the dish.
Use fresh cilantro, diced onions, queso fresco, a squeeze of lime, and avocado for brightness and texture contrast.
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