Super easy and delicious. Whether you’re cooking for two or twenty two, these tacos will have your guests thinking you were in the cocina all day! Muy Bueno!
Crock Pot Chicken Tinga Tacos
Cuisine: MexicanDifficulty: Easy8
servingsIngredients
3 lbs boneless, skinless chicken breast
1 small onion, diced
4 cloves garlic, minced
14.5 oz fire-roasted diced tomatoes
2-3 chipotle peppers in adobo, minced, plus 2 tablespoons adobo sauce from the can
1/2 cup chicken stock
1 bay leaf
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon ground black pepper
- For the Bacon Pico de Gallo
1/2 cup diced onion
2 cloves garlic, minced
4 small radishes, chopped
2 jalapeno peppers, seeded and chopped
1/2 cup cilantro, chopped
Juice of 1 lime
8 strips bacon, cooked and crumbled
Cotija cheese, crumbled, to top
1 avocado, sliced, to top
16 corn tortillas, warmed
Directions
- Combine the Chicken Tinga Taco ingredients in a slow cooker and set to low for 5-6 hours, or until chicken shreds easily. Discard the bay leaf. Remove the chicken from the tomato sauce mixture and shred with two forks. Return the shredded chicken to the slow cooker, stir to combine, and cook for an additional 30 minutes.
- As the chicken cooks, make the Bacon Pico de Gallo. In a medium-sized bowl, combine the onion, garlic, radishes, jalapeno, cilantro, and lime juice. Toss to mix. Then, toss in the crumbled bacon. Set aside.
- Scoop the Chicken Tinga mixture into corn tortillas, top with a slice of avocado, Bacon Pico de Gallo, and crumbled cotija cheese. Serve warm.
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