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Slow Cooker Chicken Tinga Tacos - this chicken is so flavorful, juicy, tender and moist

Slow Cooker Chicken Tinga Tacos

Course Main Course
Cook Time 4 hours 20 minutes
Servings 10
Calories 231 kcal


  • 2 tablespoons olive oil
  • 1 large onion sliced
  • 1 green bell pepper sliced
  • 1 red bell pepper sliced
  • 1 large tomatillo husk removed, chopped
  • 6 garlic cloves chopped
  • 28 ounces fire-roasted crushed tomatoes I used Muir Glen Organic Fire Roasted Crushed Tomatoes
  • 2 chipotle peppers in adobo sauce chopped + 2 teaspoons adobo sauce from the can
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 2 tablespoons Worcestershire sauce
  • sea salt to taste
  • 3 pounds boneless skinless chicken thighs

To Serve

  • taco shells
  • guacamole
  • fresh salsa
  • Greek yogurt
  • shredded Cheddar cheese


  1. Heat oil in a large skillet. Add onion, green and red peppers, tomatillo and garlic. Saute until vegetable are soft, about 10-15 minutes, adding a little water if necessary to prevent sticking and burning in pan. Add tomatoes, chipotle peppers, oregano, cumin and Worcestershire sauce. Continue to cook another 5 minutes. Place vegetables in food processor and process until just smooth. Season to taste with a little salt. Pour sauce into slow cooker. Gently place chicken thighs in slow cooker, covering pieces with sauce. Cook on low for 4 hours.
  2. Serve with tacos and your favorite toppings.
Nutrition Facts
Slow Cooker Chicken Tinga Tacos
Amount Per Serving
Calories 231 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Cholesterol 129mg43%
Sodium 311mg14%
Potassium 680mg19%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 5g6%
Protein 28g56%
Vitamin A 670IU13%
Vitamin C 34.6mg42%
Calcium 55mg6%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.