Crockpot Chicken Tinga will give a new twist to your tacos. Its amazing what a little can of chipotle peppers can add to a meal. This easy gluten free chicken recipe can be used for so many things it is a great way to meal prep for the week.
The secret ingredient is the chipotle peppers. They add a smokey unique flavor. I love this flavor because it adds a little more depth to a normal taco seasoning. It has just enough heat to add a little kick but not too much that your mouth is on fire.
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I like to believe this was the original “salsa chicken” recipe since it is a traditional Mexican dish. The toppings are great to add since they balance the heat and cool it down. Since you will have extra adobo sauce I even take a little bit of it and mix it with sour cream.
Try to elevate your tacos this week and I’m sure you wont regret it!
HOW TO MAKE CROCKPOT CHICKEN TINGA
Place chicken in bottom of slow cooker.
Chop onions and garlic.
Add onions, garlic, tomatoes and chicken stock to slow cooker.
In separate bowl mix the oil, chipotle peppers, oregano, cumin and salt.
Add mixture to slow cooker and mix everything together.
Cook on low for 4 hours or high for 2-3 hours.
Chicken Tinga is perfect for parties! You can make this easy chicken meat and serve for a party. It is effortless and people can make their own tacos, salad or burritos.
Taco Bar Fixings Ideas
- Shredded Lettuce
- Cotija Cheese and Shredded Mexican Blend
- Shredded Cabbage
- Sour Cream
- Chopped Cilantro
- Chopped Onions
- Quartered Limes
Looking for more Mexican Recipes?
Need a Slow Cooker? My favorite is this Crock Pot 6 quart Programmable Slow Cooker. First and foremost, I love being able to set the timer in case I’m not home when the food is finished cooking and it just switches to warm. Plus you can lock the lid and just carry it to a party. Not only is it easy to carry but also you will never lose another Tupperware or serving dish again at a potluck party!
Crockpot Chicken Tinga
- Slow Cooker 4 Qt or larger
- 2 pounds boneless skinless chicken breasts or thighs
- 1 cup sweet onion chopped
- 2 cloves garlic minced
- 2 roma tomatoes diced
- 1-2 chipotle peppers in adobo sauce chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 cup chicken stock
- 1 teaspoon salt
- 1 tablespoon olive oil
- Tortillas for serving
- Sour cream
- Shredded cheese
- Place chicken in bottom of slow cooker.
- Add onion, garlic, tomatoes and chicken stock to slow cooker.
- In separate bowl mix the oil, chipotle peppers, oregano, cumin and salt.
- Add mixture to slow cooker and mix everything together.
- Cook on low for 4-6 hours or high for 2-3 hours.
- Serve with tortillas, over rice or lettuce cups.