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Slow Cooker Chicken Tinga Tacos Recipe with Easy Pickled Red Onion

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A flavorful slow cooker chicken tinga recipe paired with tangy pickled red onions, perfect for an easy and delicious taco night with minimal prep and bold smoky flavors.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs or breasts
  • 1 large yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 (14 oz) can diced tomatoes (fire-roasted preferred)
  • 2–3 chipotle peppers in adobo sauce, chopped
  • 1 tbsp adobo sauce from the chipotle can
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • Salt and black pepper, to taste
  • 1/2 cup low-sodium chicken broth or water
  • Juice of 1 lime
  • 1 medium red onion, thinly sliced
  • 1/2 cup apple cider vinegar
  • 1/2 cup granulated sugar
  • 1 tsp salt
  • 1/2 cup water
  • Optional: 1/2 tsp whole black peppercorns or a pinch of dried oregano
  • Small corn or flour tortillas
  • Fresh cilantro leaves
  • Crumbled queso fresco or shredded cheese (optional)
  • Avocado slices or guacamole
  • Lime wedges

Instructions

  1. Prep the pickled red onion at least 30 minutes ahead: In a heatproof bowl, combine apple cider vinegar, sugar, salt, and water. Stir until sugar dissolves. Add sliced red onions and optional peppercorns. Let sit at room temperature while preparing chicken.
  2. Prepare the chicken tinga base: Thinly slice yellow onion and mince garlic. In the slow cooker, add sliced onion, garlic, canned tomatoes with juices, chopped chipotle peppers, adobo sauce, oregano, cumin, smoked paprika, salt, and pepper.
  3. Add chicken and broth: Place chicken thighs or breasts on top of the sauce mixture. Pour chicken broth or water around edges to keep chicken moist. Do not stir.
  4. Cook low and slow: Cover and cook on low for 6-7 hours or on high for 3-4 hours until chicken is tender enough to shred.
  5. Shred the chicken: Remove chicken and shred with two forks. Return shredded chicken to slow cooker and stir into sauce. Add lime juice and adjust seasoning with salt and pepper if needed.
  6. Warm the tortillas: Heat tortillas on a dry skillet or wrapped in foil in the oven until pliable. Keep warm in a clean kitchen towel.
  7. Assemble the tacos: Spoon chicken tinga onto each tortilla. Top with pickled red onions, fresh cilantro, avocado slices, and cheese if using. Serve with lime wedges.

Notes

If sauce is too watery after shredding, simmer uncovered on high for 10-15 minutes to thicken. For best flavor, slice onions thinly and pickle red onions at least 30 minutes ahead or overnight. Warm tortillas properly to avoid breakage. Chicken breasts can be used but may be less juicy. Corn tortillas are naturally gluten-free. For dairy-free, omit cheese or use plant-based alternatives.

Nutrition

Keywords: slow cooker, chicken tinga, tacos, pickled red onion, easy dinner, Mexican recipe, chipotle, comfort food

Find it online: https://yumnode.com/slow-cooker-chicken-tinga-tacos-recipe-with-easy-pickled-red-onion/