Slow Cooker Chicken Tinga Tacos

Slightly smoky spiced shredded chicken is the perfect filling for these delicious tacos.

Serves: 8Prep: 20 minutesCook: 5 hoursTotal: 5 hours 20 minutesDifficulty: Easy

Serves: 8


  • 4 Roma tomatoes, quartered
  • 1⁄2 cup chicken broth or water
  • 1 medium onion, roughly chopped
  • 3 chipotles in adobo plus 1 Tbsp. sauce
  • 2 cloves garlic
  • 1 tablespoon dried oregano
  • 1 1⁄2 teaspoons coarse salt
  • 1 teaspoon ground black pepper
  • 2 pounds boneless skinless chicken thighs
  • Corn tortillas
  • Crema or sour cream, as desired
  • Chopped cilantro, as desired
  • Chopped white onion, as desired
  • Lime wedges, as desired


  • In a blender add tomatoes, broth, onion, chipotles, adobo sauce, garlic, oregano, salt and pepper; blend until smooth. Pour into a 6-quart or larger slow cooker.
  • Add chicken thighs to sauce, making sure to coat. Cover and cook on low for 4-6 hours or until chicken is tender.
  • Remove chicken, shred and return to sauce in slow cooker. Adjust seasoning to taste.
  • To assemble tacos, fill tortillas with about ¼ cup of chicken tinga, and top with crema, cilantro, onion and lime as desired.
  • Refrigerate leftovers.