Slow Cooker Chicken Tinga Tacos

  • Author: Karen Petersen
  • Prep Time: 15 minutes
  • Cook Time: 4-6 hours
  • Total Time: 26 minute
  • Yield: 8 servings 1x


Easy to make smoky chicken tacos with all the fixings. A fresh weeknight meal that comes together quickly. 



  • ½ cup chicken broth
  • 1 cup diced onion
  • 1 Tbsp minced garlic
  • 1 (14.5 oz) can fire roasted tomatoes
  • 1 tsp dried oregano
  • 1 tsp cumin
  • 1 tsp kosher salt
  • 2 chipotle chili peppers in adobo sauce, chopped
  • 2 pounds boneless skinless chicken thighs or breasts (or a combination)
  • Salt and pepper
  • Lime Juice
  • Taco items: shells, tomatoes, sour cream, avocados, cheese, chopped cilantro etc.


  1. Combine broth, onion, garlic, tomatoes, oregano, cumin, kosher salt and chipotle chili peppers in a blender. Blend until smooth. 
  2. Add chicken into the slow cooker. Pour the blended sauce over the chicken. 
  3. Cover and cook on low for 4-6 hours. 
  4. Shred the chicken and stir it into the sauce. 
  5. Salt and pepper to taste and add lime juice to taste. 
  6. Serve shredded chicken in taco shells with desired toppings. 


If you’re a fan of heat you can use 3 chili peppers instead of 2. If you’re scared of heat then just use 1 chili pepper. I like to freeze the leftover chipotle peppers in a ziplock bag for later use. 

  • Category: Chicken
  • Method: Slow Cooker