We love everything about these delish and easy Chicken Tinga Tacos. They are great for a crowd, and the best chicken tacos, hands down!

The Chicken Tingas Taco Dinner from Pappasitos have been a favorite go to of mine for years. The bold flavor from the chicken pairs so great with a simple crunchy taco shell, tomatos, lettuce, and cheese. I love them so much. I often get them al la carte to-go, so I can have more when I leave later. These tacos are definitely a Taco Tuesday MUST!

These a hands down a winner winner chicken dinner. The chicken makes meal prepping easy and quick for the rest of the week. Make a larger batch and freeze some for the next time you want a TEX ME themed meal prep week.

Slow Cooker method means I can set these up and not have to stand over the stove.
Adaptable you can add as many or as little fillings as you like to these. Add corn and black beans wrap in a tortilla and you have burritos!
Quick and easy lemon queasy lol ok that was just cheese. For real these are almost too good to be true easy, and I LOVE THAT!

EASY CHICKEN TINGA TACOS IN 4 STEPS

Make the Sauce. Heat a large skillet over medium. Once warm, add the oil and onion. Sauté for 4 minutes or until tender, stirring occasionally. Add in the garlic and cook for 30 seconds more. Stir in the chipotles, oregano, and cumin, and toast for 1 minute. Add in the tomatoes, stock, and salt. Bring to a simmer, and cook for 7 minutes.

2. Blend. Place the tomato mixture in a high-powered or regular blender, and blend until smooth.

3. Slow Cook the Chicken. Season chicken with goya season pack and pour sauce on top. Cover and cook on low for 2-3 hours or high for 1-2 hours. Remove chicken shred and return to slow cooker mix well with sauce.

4. Fill Taco Shells. Spoon chicken into warm taco shells and top with your favorite taco fixins. We keep it true to Pappasitos and use lettuce, tomatoes, and cheese.

MAKE AHEAD AND FREEZING INSTRUCTIONS:

To make ahead: cook and shred the chicken beforehand to make this an even faster meal to throw together.

Freeze the filling: make the filling and freeze it in a freezer safe bag for up to 2 months. Allow it to thaw in the refrigerator overnight, warm taco shells, and top as desired.

The Best Chicken Tinga Tacos

cryskitchen

We love everything about these delish and easy Chicken Tinga Tacos they are great for a crowd! The best chicken tacos, hands down!

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Course Main Course

Cuisine Mexican

Servings 4 people

Equipment

Slow Cooker

Ingredients

1 tablespoon vegetable oil
1 small onion chopped
2 cloves garlic minced
1 –2 chipotle peppers in adobo sauce chopped
1 teaspoon dried oregano
1 ⁄2 teaspoon ground cumin
3 ⁄4 cup canned crushed fire-roasted tomatoes
1 ⁄4 cup chicken stock
1 ⁄2 teaspoon kosher salt
1 pack of goya sazon seasoning
3-4 Chicken Breast
seasoned salt and black pepper to taste

Instructions

Sauce: Heat a large skillet over medium. Once warm, add the oil and onion. Sauté for 4 minutes or until tender, stirring occasionally. Add in the garlic and cook for 30 seconds more. Stir in the chipotles, oregano, and cumin, and toast for 1 minute. Add in the tomatoes, stock, and salt. Bring to a simmer, and cook for 7 minutes.
Blend: Place the tomato mixture in a high-powered or regular blender, and blend until smooth.
Chicken: Slow cook seasoned chicken with goya season pack and pour sauce on top cover and cook on low for 2-3 hours or high for 1-2 hours. remove chicken shred and return to slow cooker mix well with sauce tast and add more kosher salt if needed
Serve: Prepare the garnishes. To assemble, inside the taco shells with the chicken and garnish with the lettuce, tomaotes, cheese, etc.
Let's eat