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Flavorful Slow Cooker Chicken Tinga Tacos with Easy Pickled Red Onion Recipe

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A delicious slow cooker chicken tinga recipe featuring smoky, spicy shredded chicken paired with tangy pickled red onions, perfect for easy weeknight tacos.

Ingredients

Scale
  • 2 pounds boneless skinless chicken thighs (or breasts if preferred)
  • 2–3 chipotle peppers in adobo sauce, chopped, plus 2 tablespoons adobo sauce
  • 1 (14.5 oz) can diced tomatoes, fire-roasted if preferred
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1/2 cup low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • Pickled Red Onion:
  • 1 large red onion, thinly sliced
  • 1/2 cup apple cider vinegar
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 1/2 cup water
  • Small corn or flour tortillas, warmed
  • Optional toppings: fresh cilantro, crumbled queso fresco, lime wedges, sliced avocado

Instructions

  1. Prepare the pickled red onions: Combine apple cider vinegar, sugar, salt, and water in a bowl. Stir until sugar and salt dissolve. Add thinly sliced red onions, pressing them down so they’re submerged. Set aside at room temperature for at least 30 minutes or refrigerate for several hours.
  2. Heat olive oil in a skillet over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
  3. Place chicken thighs in the slow cooker. Pour the sautéed onion and garlic over the chicken.
  4. Add chopped chipotle peppers with adobo sauce, diced tomatoes, chicken broth, cumin, oregano, smoked paprika, salt, and pepper. Stir gently to combine.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours until chicken is tender and easy to shred.
  6. Remove chicken and shred with two forks. Return shredded chicken to the slow cooker and stir into the sauce.
  7. Warm tortillas in a dry skillet or wrapped in foil in the oven for a few minutes.
  8. Assemble tacos by spooning shredded chicken onto tortillas and topping with pickled red onions, fresh cilantro, crumbled queso fresco, lime juice, and sliced avocado if desired.

Notes

Do not skip sautéing onions and garlic to avoid raw flavors. Use chicken thighs for juicier meat. Adjust chipotle peppers to control heat. Pickled red onions improve with longer marinating. If sauce is too watery near the end, cook uncovered on high for 15-20 minutes to thicken.

Nutrition

Keywords: slow cooker chicken tinga, chicken tacos, pickled red onion, easy weeknight dinner, smoky chicken, chipotle chicken, Mexican tacos

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