Ok you guys, I think I’m officially entering my Crockpot era with these Crockpot Chicken Tinga Tacos. It’s a recipe I will definitely be coming back to and one you need in your life too.

Crockpot recipes are the best when you’re busy but still want a good, home cooked meal. So when I dusted mine off at the end of last year to make my Crockpot Pot Roast that we all loved, I knew I had to keep the crockpot recipes comin’.

TACOS YOU’LL ALWAYS SAY YES TO

Let me just say that I’ll always say yes to tacos.

But as we’re getting ready for baby to come, I’ve found myself wanting to test more recipes that take minimal effort (+ cleanup), taste delish, and keep great as leftovers for a few days’ worth of lunch or dinner. I can’t wait to soak up all the newborn time, but also want to be sure I’m nourishing my body, and I feel like the crockpot is key.

Combine that with my deep love for tacos, and the result? Legit heaven in taco form. I’m seriously in love with how these Crockpot Chicken Tinga Tacos turned out.

Made with chicken thighs that are seasoned to perfection + literally fall apart they’re so tender, the easiest, tastiest Tinga sauce, and all of your favorite toppings, you might not ever want tacos any other way.

CROCKPOT COOKING FOR THE WIN

The best part about crockpot cooking is you can put it on low in the morning (or high if you have a lunch break and work from home), and dinner is served. And, I can confirm this recipe makes the yummiest leftovers. It’s the perfect prep for a few days during the week. You’re welcome!

I used chicken thighs because they have a little extra natural flavor (thanks to their higher, healthy-fat content), and are a great source of essential nutrients like iron and zinc, both of which are important for a healthy immune system.

All of the herbs and spices make for a perfect antioxidant-packed, seasoning mixture to coat the chicken thighs in. And I can’t even begin to tell you how much I love the sauce.

The fire-roasted tomatoes, nutrient-dense chicken bone broth, onion, garlic, and an optional-but-recommended touch of honey makes the yummiest, slightly sweet-and-smoky Tinga sauce.

I topped mine with some minced onion, sliced avocados, shredded romaine and chopped cilantro, but use whatever toppings you prefer! You can’t go wrong.

CHICKEN TINGA TACOS FOR ALL

When I say you need these tacos in your life… they’re insane. I promise it’s worth whipping out the crockpot for.

This not only makes delicious leftovers, but is an ideal, super simple-but-impressive hosting meal too. Take this as an opportunity to invite over all your friends and fam for your next Taco Tuesday, Taco Thursday, or any day. Tacos for all!

I’m so happy with how these Crockpot Chicken Tinga Tacos turned out, and I hope you love them too. Let me know what you think in the comment section below. Happy (slow)cooking!

SHOP THIS RECIPE:

INGREDIENTS YOU’LL NEED:

For the Chicken:

Boneless, skinless chicken thighs
Kosher salt
Dried oregano
Smoked paprika
Ground cumin
Garlic powder
Chili powder
Avocado oil

For the Sauce:

Fire roasted tomatoes
Low-sodium chicken bone broth (I like Kettle & Fire)
White onion
Garlic
Tomato paste
Red wine vinegar
Honey (optional)

To Finish the Chicken Tinga:

Fresh lime juice
Cilantro

To Serve:

Tortillas (I like @SieteFoods cassava tortillas)

Optional Toppings:

Minced white or red onions
Shredded romaine
Diced avocado
Chopped cilantro

HOW TO MAKE MY CROCKPOT CHICKEN TINGA TACOS

Pat the chicken thighs dry with a paper towel. Season with salt, dried oregano, smoked paprika, cumin, and chili powder, making sure both sides are coated. Set aside.

In a high-speed blender, add the diced tomatoes, chicken broth, white onion, garlic cloves, tomato paste, red wine vinegar, and honey (if using). Blend on low until totally smooth.

If your crockpot has a sauté function, turn the heat to “sauté.” Once hot, add the avocado oil. Add the chicken, working in batches if needed, and brown on both sides, about 2 minutes per side. You do not need to cook the chicken through as it will cook in the sauce. Repeat with the second batch of thighs until all the chicken is browned on both sides. Transfer to a plate.

If your crockpot does not have a sauté function, you can do the same, above-mentioned method to brown the thighs in a medium skillet over medium-high heat and transfer the chicken thighs to your crockpot once you’re finished.

Turn the crockpot to “Low.” Pour the sauce from the blender into the crockpot, scraping the bottom to release any browned bits left over from cooking the chicken. Nestle the chicken back into the crockpot, making sure the meat is almost entirely covered by sauce. Cook on low for 3-4 hours, until the chicken thighs are very, very tender and pull apart easily.

Once done, transfer the chicken thighs to a cutting board. Using two forks, shred the meat and return to the crockpot. Toss to combine. Add in fresh lime juice and cilantro. Toss to combine.

To serve, spoon into warm tortillas and top with minced onions, shredded lettuce, diced avo, and more cilantro. Enjoy!

Leftover chicken Tinga can be stored in an airtight container in the fridge for up to 3 – 4 days.

RECIPE SUBSTITUTIONS & QUESTIONS

Feel free to use chicken breasts instead of thighs and play around with the seasonings. You could even use your favorite taco seasoning packet if you’d like.

For the sauce, the honey is optional, and although I haven’t tried with this recipe yet, some of you have mentioned that adding in some canned chipotle peppers in adobo sauce would further enhance the flavor without making it too spicy.

My go-to tortillas are @SieteFoods cassava tortillas, but any tortilla will work – flour (if no gluten sensitivities), corn, whatever you have on hand.

And feel free to get creative with the toppings in addition to or instead of what I used here. Crumbled cotija cheese, or a shredded goat cheddar or Monterey jack cheese could be a nice addition, for example.

I received a few questions asking if this recipe would work in an Instant Pot, and while I’m sure it would work (timing/temperature adjustments likely needed), I have to be honest – I’ve never used one, lol. But please share below if you try that cooking method.

IS IT BETTER TO SLOW COOK ON LOW OR HIGH?

Either way works! Different foods will take different times depending on the setting you use.

For example, a longer cook time and a lower heat temperature works well as the meat will be cooked for longer, but will not dry out and will retain more of the natural juices of the meat due to the low cooking temp. But if you need the food to cook faster, then the high temperature also works, just be sure to appropriately adjust the cook time so as not to dry out your meat.

HOW DO YOU SERVE CHICKEN TINGA?

Chicken Tinga is so delicious and can be served a bunch of different ways. You could serve it with a side of rice and beans or sauteed veggies, or use it as a filling to your favorite Mexican dishes like tacos as I did here, enchiladas, burritos or even empanadas or tostadas.

LOVE THESE CROCKPOT CHICKEN TINGA TACOS? HERE’S MORE EASY, HEALTHY MEALS TO MAKE:

Marry Me Chicken

Crockpot Pot Roast

One-Pan Enchilada Skillet

One-Pan Beef and Broccoli

Seasoned Crispy Chicken Drumsticks

Click here to watch the reel I made of this recipe 🙂

Crockpot Chicken Tinga Tacos