Slow-Cooker Chicken Tinga Tacos

By Sarah DiGregorio

Updated Sept. 1, 2021

Slow-Cooker Chicken Tinga Tacos
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
6 hours 20 minutes
Rating
4(3,065)
Comments
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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.

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Ingredients

Yield:4 to 6 servings
  • 2pounds boneless, skinless chicken thighs
  • 1cup crushed tomatoes, preferably fire roasted (about 9 ounces)
  • 5garlic cloves, smashed and chopped
  • 1 to 3chipotle chiles, minced, plus 1 tablespoon adobo sauce (from 1 can chipotle chiles in adobo sauce)
  • 1tablespoon tomato paste
  • 1tablespoon vegetable oil
  • 1fresh or dried bay leaf
  • 1teaspoon dried oregano
  • ½teaspoon ground cumin
  • 1white 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
  • ½teaspoon onion powder
  • Juice of ½ lime (about 2 teaspoons), plus more to taste
  • 8corn tortillas or tostadas
  • Mexican-style crema or sour cream, for serving
  • Sliced avocado, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

555 calories; 24 grams fat; 9 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 44 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 44 grams protein; 1273 milligrams sodium

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.

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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.

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Ratings

4 out of 5
3,065 user ratings
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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!

Sarah A

I love this recipe and make it a few times a year. This time I froze the leftovers and when I thawed it, I mixed it with a little sour cream, shredded jalapeno jack and shredded cheddar. Rolled this mixure in flour tortillas and smothered in green enchilada sauce and covered with more cheese. Serve with chopped lettuce, black olives and tomatoes and this is amazing.

BAL

We have made this several times and it is always delicious. Great flavor and just enough heat. We have made it with breasts and thighs and it’s good either way. I’m not a fan of corn, so we skip that, but otherwise follow the recipe. This is definitely a keeper and part of our regular rotation.

Emily C

This was really good and made a lot. It's one of those dishes you can eat in a number of ways: on tostadas, on chips, wrapped in a tortilla, or over rice. This fed my family of four (including two teenagers) for two nights.

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