Slow-Cooker Chicken Tinga Tacos

By Sarah DiGregorio

Updated September 1, 2021

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
6 hours 20 minutes
Rating
4(3,094)
Comments
Read comments

Tinga is a Pueblan dish of braised chicken or pork in a chipotle, tomato and onion sauce, traditionally served on crisp tostadas and finished with toppings like crema, avocado and shredded lettuce. Some versions braise the meat directly in the sauce, while others call for chicken or pork that’s already been cooked to be warmed in the sauce. (Some variations include chorizo, too.) The dish is widely popular because it’s affordable and versatile, and tastes complex even though it is easy to make. For this slow-cooker adaptation, the bulk of the cook time is hands-off braising. Fresh corn is not traditional in tinga, but it’s delicious, adding pops of sweetness and a flavor that echoes the corn tortillas or tostadas. Add one chipotle for a mild spice level or three for a more intense result.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 to 6 servings

  • 2 pounds boneless, skinless chicken thighs

  • 1 cup crushed tomatoes, preferably fire roasted (about 9 ounces)

  • 5 garlic cloves, smashed and chopped

  • 1 to 3 chipotle chiles, minced, plus 1 tablespoon adobo sauce (from 1 can chipotle chiles in adobo sauce)

  • 1 tablespoon tomato paste

  • 1 tablespoon vegetable oil

  • 1 fresh or dried bay leaf

  • 1 teaspoon dried oregano

  • ½ teaspoon ground cumin

  • 1 white or red onion, thinly sliced

  • Coarse kosher salt

  • Kernels cut from 2 small ears fresh corn (about 2 cups) or 10 ounces frozen, thawed corn

  • ½ teaspoon onion powder

  • Juice of ½ lime (about 2 teaspoons), plus more to taste

  • 8 corn tortillas or tostadas

  • Mexican-style crema or sour cream, for serving

  • Sliced avocado, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

44 grams carbs; 184 milligrams cholesterol; 555 calories; 9 grams monosaturated fat; 3 grams polyunsaturated fat; 9 grams saturated fat; 24 grams fat; 2 grams fiber; 1273 milligrams sodium; 44 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    In a 6- to 8-quart slow cooker, combine the chicken thighs, crushed tomatoes, garlic, chipotle chiles and adobo sauce, tomato paste, vegetable oil, bay leaf, oregano, cumin and half the onion. (Reserve the other half for serving.) Stir to combine and season with 2 teaspoons of salt. Cook on low until the chicken is very tender, about 6 hours.

  2. Step 2

    About 15 minutes before serving, turn the heat to high and stir in the corn kernels, onion powder and lime juice. Cook until the corn is warmed through, about 10 minutes. Meanwhile, if using tortillas, warm them.

  3. Step 3

    Remove and discard the bay leaf. Using two forks, coarsely shred the chicken. Taste the tinga and add more salt or lime juice if necessary. Serve the tinga on tortillas or tostadas, topped with the remaining sliced onion, the crema and the avocado.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
3,094 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Ricka Gerstmann

A similar Instant Pot recipe calls for 8 minutes at high pressure and then letting the pressure release naturally.

alisson

If you make this often, as I do, here’s a handy tip: After making, combine what’s left in your chipotle and tomato sauce cans, divide into batches, then freeze. (I freeze them in ramekins or small plastic containers then unmold and pop into a freezer bag.) The next time you make it, just toss your premixed tomato-chipotle puck into the slow cooker. Sure, it probably alters the ratio of adobo to tomato paste slightly, but you don’t have to fuss with leftover partial cans each time.

denise

Just made this in the instant pot. Added a half cup of stock as suggested in another recipe so as to allow the pressure to build. Natural release for 15 minutes. Looks good but next time I’d add more chipotles as it wasn’t spicy enough for me!

judi

Easy to assemble and perfect for days when you have other things to do or family visiting. Could have been more spicy for my liking, so I added hot sauce on mine. Unfortunately the corn tortilla fell apart - so we bought flour tortillas for leftover the next day - even better on day 2! Served with rice cooker Spanish Rice.

Paula

I've made this a few times, it's fantastic for groups, pot lucks, game day gatherings, or any time that you don't want to be cooking last minute. Everyone has loved it! Use plenty of the chipotle peppers, and a little less corn.

AS

This recipe was terrific! I made it as directed and used some extra chipotle in adobo and fire roasted tomato to make a side of black beans.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.