These crockpot chicken tinga tacos are made with shredded chicken in a smoky chipotle pepper tomato sauce. It’s an easy Mexican recipe right in your slow cooker!
Crockpot Chicken Tinga Tacos
Mexican food is my absolute favorite! This chicken tinga tacos recipe is one of my top picks, along with one pot burrito bowls, sweet pork tacos and slow cooker taco lasagna.
These slow cooker chicken tinga tacos are incredible and taste like they came straight from a Mexican restaurant. My inspiration for this recipe came from a trip I took to Nashville.
On a walking food tour, I had the most delicious chicken tinga tacos with an amazing feta crema. The combination did not disappoint! I recreated the chicken tinga at home and it’s the perfect dinner to celebrate Taco Tuesday!
Why I Love This Recipe
- Simple and flavorful: This recipe takes about 5 minutes to prep then the chicken simmer all day with onions, peppers and seasonings to impart major flavor.
- Toss and go: Just set and forget this crockpot Mexican chicken recipe! A great option if you need to be out of the house all day at work!
- Adjust the spice level: I used 3-4 chipotle peppers but you can less or more depending on your family’s preference.
Recipe Ingredients
Most of the ingredients you can keep on hand for when the mood strikes for chicken tinga tacos. It happens more often than you might think.
Find the full printable recipe with specific measurements below.
- Fire roasted tomatoes: One can is enough to impart a good amount of flavor.
- Onion: I like to dice it to make it easier to eat with the chicken.
- Chipotle peppers in adobe: These are sold in the can at most grocery stores and can pack a bit of heat. Use as much or little as you like.
- Garlic: A necessary flavor to help balance the smoky and spicy ingredients.
- Taco seasoning: I like to use this for ease, because it has all the spices I want in this dish.
- Chicken breasts: I find the breasts are easy to shred after cooking all day.
- Crema sauce: Cream cheese, feta, and lemon juice are blended together to create a cooling sauce for the tacos. Add a little milk if too thick.
- Tortillas: You can use flour, if you prefer, but corn tortillas are more traditional. I like to warm them briefly in a skillet before serving.
More Delicious Toppings
- Avocado slices or guacamole
- Cilantro
- Cotija cheese
- Lime juice
- Chopped onions
- White sweet corn
- Lettuce
How to Make Crockpot Chicken Tinga Tacos
My favorite thing about this chicken tinga tacos recipe is that you only need 5 minutes and 5 ingredients to make it.
- Make sauce. Place the tomatoes, peppers, garlic, onion and seasonings in a blender and pulse about 5 times. The peppers and taco seasoning add just the right amount of heat.
- Cook. Pour the sauce over the chicken in the slow cooker and cook on low for about 4 to 6 hours (or on high for about 2 1/2 to 3 1/2 hours). Once the chicken simmers in the sauce, it will have a nice smoky chipotle flavor.
- Shred. Remove the chicken once tender, shred then place back in the crockpot and cook an additional 15 to 30 minutes.
- Serve. Serve the chicken inside of tortillas with toppings like crema sauce, cilantro and red onion.
Crema Sauce
The feta crema sauce seriously takes the chicken tinga tacos from ordinary to extraordinary. It’s definitely worth trying, and only takes a couple extra minutes to make. Promise!
- Stir the cream cheese, feta and lemon juice in a bowl until smooth.
- Add milk to crema sauce as needed to thin it out.
Note: Place crema in a zip-top bag and then cut off the top to drizzle over the chicken tinga tacos. It’s a little thick, so you could also just add a big dollop to the center of the tacos. :)
Variations
- Swap chicken breasts for chicken thighs.
- To make on the stovetop you will need to use 5-6 cups cooked shredded chicken such as leftover rotisserie chicken or Instant Pot Mexican chicken. Make sauce and then add it to a large skillet and simmer for around 10 minutes. Add your chicken and simmer for around 10 minutes more to thicken the sauce and reduce it a little.
- To make in the Instant Pot, the process will be similar to Instant Pot chicken tacos. Cook on high pressure for 10 minutes. Natural release 5 minutes then quick release.
- These tinga tacos have authentic Mexican taste especially when served with refried beans and Mexican rice.
Storage
The chicken tinga (without the tortillas and crema sauce) can be refrigerated in an airtight container up to 3 days. Reheat gently and make tacos once warm.
Want more taco recipes like this chicken tinga tacos recipe? Try ground beef tacos, shredded beef tacos, or a taco salad.
Other Mexican Dishes You’ll Love
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Crockpot Chicken Tinga Tacos Recipe
Ingredients
- 1 (14.5-ounce) can fire roasted tomatoes
- ½ onion , diced
- 3-4 chipotle peppers in adobe , plus more if you like heat
- 1 teaspoon minced garlic
- 1 teaspoon taco seasoning
- ½ teaspoon Kosher salt , more to taste
- 2 pounds boneless, skinless chicken breasts
- 4 ounces cream cheese , softened
- 3 Tablespoons feta cheese
- ½ lemon , juiced
- Whole milk , if needed
- Tortillas , for serving
Optional toppings: Diced onions, Chopped cilantro, Crumbed feta or cotija cheese, Lime slice
Instructions
- In the base of a blender, add 1 can fire roasted tomatoes, 1/2 an onion, 3-4 chipotle peppers, 1 teaspoon minced garlic, 1 teaspoon taco seasoning, and 1/2 teaspoon salt. Pulse 3 to 5 times, or until combined.
- In the bottom of a slow cooker, add 2 pounds chicken. Pour the tomato mixture over the chicken.
- Cook on low for 4 to 6 hours, or until the chicken is cooked through. Using 2 forks, shred the chicken. Stir and cook an additional 15 to 30 minutes. Turn crockpot to 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.
- Assemble. Place the chicken in a tortilla and top with feta crema and your favorite toppings to serve.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: Chicken, Cinco De Mayo, Crockpot, Crockpot, Dinner, Gluten-Free, Mexican, Nut-Free, One Pot, One Pot
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
A friend brought this to a party and I had to have the recipe. Made it for my family and everyone LOVED it! I find it’s a bit too wet for tacos but goes amazingly with nacho chips. After it finished cooking I drained off most of the liquid, added a cup or two of shredded cheese, and ate it like a dip – fantastic, definitely making it again soon
So glad you love the tinga tacos! I serve it from a slotted spoon for tacos, but your idea sounds fantastic!
Delicious!! Everyone loved it! Will definitely make it again!
So glad your family loved the chicken tinga tacos!
So good! At first thought the chicken mixture was too spicy ( I used 3 chipotle peppers oops!) but when it cooled to room temp it developed the best taste that wasn’t spicy at all but so flavorful! Used the mixture for some baked tacos and rave reviews!!
I’m so glad you enjoyed the tacos Sara!
Oh my…these tacos were extraordinary. I ate like five…it was that delicious. My husband also ate like 7…wow
So glad you enjoyed the chicken tinga tacos!