If you’re looking for a simple slow cooker dinner that’s packed with flavor, these Crockpot Chicken Tinga Tacos are about to become a staple in your weekly rotation.
This recipe combines tender shredded chicken thighs with a smoky tomato-based tinga sauce made from fire-roasted tomatoes, garlic, onion, and warm spices. The result is a rich, slightly smoky taco filling that tastes like it simmered all day—but requires very little effort.
Crockpot recipes are perfect for busy weeks when you still want a healthy, home-cooked meal without spending hours in the kitchen. Just add everything to the slow cooker, let it cook, and dinner is ready.
Whether you’re making Taco Tuesday dinner, meal prepping lunches, or hosting friends, these slow cooker chicken tacos are always a crowd favorite.
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’.
Why You’ll Love These Crockpot Chicken Tinga Tacos
There are plenty of taco recipes out there, but this one checks every box for an easy, healthy weeknight dinner.
These chicken tinga tacos are:
- High in protein thanks to tender shredded chicken
- Made with simple pantry ingredients
- Perfect for meal prep or leftovers
- Naturally gluten-free depending on tortillas
- Full of bold smoky flavor
The best part? The crockpot does almost all the work.
Just season the chicken, blend the sauce, and let the slow cooker transform everything into juicy, fall-apart shredded chicken that’s perfect for tacos, bowls, or burritos.
Why Slow Cooker Chicken Tacos Are Perfect for Busy Weeks
Slow cooker recipes are ideal when you want maximum flavor with minimal effort.
Simply set your crockpot in the morning and come home to a fully cooked dinner that’s ready to assemble.
Cooking chicken low and slow helps the meat stay juicy and tender, making it easy to shred and absorb all of the smoky tinga sauce flavors.
Plus, this recipe makes excellent leftovers, so you can enjoy the chicken throughout the week in:
- taco bowls
- burritos
- quesadillas
- salads
- rice bowls
It’s one of those recipes that tastes even better the next day.
What Is Chicken Tinga?
Chicken tinga (tinga de pollo) is a traditional Mexican dish made with shredded chicken cooked in a smoky tomato and chili sauce. The sauce usually includes ingredients like tomatoes, garlic, onion, and spices that create a rich, slightly spicy flavor.
It’s commonly served in tacos, tostadas, burritos, or rice bowls, making it a versatile and delicious meal option.
This crockpot version simplifies the process so you can enjoy the classic flavor of chicken tinga with minimal prep time.
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 These Crockpot 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.
How to Serve Crockpot Chicken Tinga
These chicken tinga tacos are incredibly versatile and can be served in several ways depending on what you’re craving.
Try serving the shredded chicken:
- In warm tortillas with avocado, onion, and cilantro
- Over rice and beans for a taco bowl
- Inside burritos or quesadillas
- On crispy tostadas with fresh toppings
- Over greens for a taco salad
For taco toppings, some favorites include:
- diced avocado
- shredded romaine
- chopped cilantro
- minced onion
- lime wedges
- cotija cheese
Why This Recipe Is Great for Meal Prep
One of the best things about this recipe is how well it stores and reheats.
The shredded chicken can be stored in an airtight container in the refrigerator for 3–4 days, making it perfect for:
- easy weekday lunches
- quick dinner leftovers
- protein-packed taco bowls
You can even freeze the chicken tinga for later and reheat it when you need a quick high-protein dinner.
Can I use chicken breasts instead of thighs?
Yes. Chicken breasts work well, but chicken thighs tend to stay more tender and flavorful during slow cooking.
How long does chicken tinga last in the fridge?
Cooked chicken tinga can be stored in an airtight container in the refrigerator for 3–4 days.
Can you freeze chicken tinga?
Yes. Chicken tinga freezes well for up to 3 months, making it a great meal prep option.
LOVE THESE CROCKPOT CHICKEN TINGA TACOS? HERE’S MORE EASY, HEALTHY MEALS TO MAKE:
Seasoned Crispy Chicken Drumsticks
Click here to watch the reel I made of this recipe 🙂
Crockpot Chicken Tinga Tacos
Equipment
- Crockpot or Slow Cooker
- high speed blender
Ingredients
For the Chicken:
- 2 pounds boneless, skinless chicken thighs, excess fat trimmed
- 2 teaspoons kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 ½ teaspoons chili powder
- 2 tablespoons avocado oil
For the Sauce:
- 1 (14 ounce) can diced fire roasted tomatoes
- 1/2 cup low-sodium chicken bone broth
- 1/2 medium white onion, roughly chopped
- 4 cloves garlic
- 2 tablespoons tomato paste
- 1 tablespoon red wine vinegar
- 1 tablespoon honey, optional
To Finish the Chicken Tinga:
- 2 tablespoons fresh lime juice
- 1/2 cup chopped cilantro, plus more for serving
To Serve:
- 8-12 tortillas
Optional Toppings:
- Minced white or red onions
- Shredded romaine
- Diced avocado
- Chopped cilantro
Instructions
- 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 “High.” 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 high for 3-4 hours, until the chicken thighs are very, very tender and pull apart easily.If you have more time, cook on "Low" for 6-8 hours.
- 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.
This recipe says to cook on low for 3-4 hrs but your Instagram post says high for 3-4 or low for 7-8 hrs. Which is correct? I am assuming what you said on the Instagram post because that makes more sense; flagging for help!
Ah! Apologies. You are correct 🙂 I just updated the directions to reflect that you can cook on high for 3-4 hours or low for 6-8 hours. Hope that helps! xx Rachael
Can you use chicken breast inside of thighs for crockpot chicken tings?