Crockpot Chicken Tinga Tacos
Slow-cooked chicken gets a bold, slightly spicy kick from chipotle and comes together into a saucy filling that’s ready for quick, no-fuss tacos any night of the week!
Servings 6 servings
Calories 352kcal
Equipment
- 1 Crockpot
Ingredients
- 3-3 ½ pounds boneless skinless chicken thighs or chicken breasts, if you prefer
- 10 ounce can tomato sauce
- 2-3 chipotle peppers + 1 tablespoon adobo sauce
- 1 packet taco seasoning
- 1 medium onion sliced into slivers.
Instructions
- Spray the crockpot with nonstick cooking spray.
- Add the onions to the bottom of the crockpot. Place the chicken over the top.
- Chop the adobo peppers well.
- Combine the tomato sauce, taco seasoning and adobo peppers plus sauce in a mixing bowl. Whisk to combine. Spoon the prepared sauce over the chicken and onions.
- Cook on low 5–6 hours or high 3–4 hours.
- Remove the chicken and shred. Return it to the crockpot. Stir, and let the chicken soak up that great sauce. Remove the lid and have the crockpot sit uncovered 15–20 minutes to thicken.
- Next up, build your tacos - use flour or corn tortillas, top with thinly sliced radishes, shredded cabbage and crumbled Cojita cheese or shredded cheddar cheese. Enjoy!
Notes
Storage - Let it cool completely, then store in airtight container refrigerated up to three day. This shredded chicken freezes beautifully up to three months. Thaw overnight in the fridge before reheating.
Nutrition
Calories: 352kcal | Carbohydrates: 9g | Protein: 52g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 251mg | Sodium: 933mg | Potassium: 815mg | Fiber: 3g | Sugar: 5g | Vitamin A: 816IU | Vitamin C: 7mg | Calcium: 35mg | Iron: 3mg
