Irresistibly Easy Crockpot Crispy Chicken Tinga Tacos with Avocado Jalapeno Crema

Chicken Tinga is a vibrant and beloved Mexican dish that turns regular chicken into something extraordinary.

By cooking it slowly, the chicken becomes rich, smoky, and a bit spicy with traditional Mexican tastes.

Using a crockpot makes the meat tender and full of flavor from the tangy tomato sauce.

This authentic dish blends shredded chicken with classic spices and aromatics for an unforgettable taste.

Crisp tortillas hold this tasty filling perfectly, adding a crunchy contrast to every bite.

A creamy avocado jalapeño crema gives a cool, zesty touch that balances the warm flavors of the chicken, making these tacos hard to resist.

Smart Tips For Crockpot Crispy Chicken Tinga Tacos With Avocado Jalapeno Crema

• Customize Chicken Tenderness: Cook chicken on LOW for maximum moisture and fork-tender meat that shreds effortlessly without drying out.
• Crisp Taco Technique: Press tortillas firmly when folding to ensure even crisping and prevent filling from falling out during baking.
• Spice Level Control: Adjust chipotle pepper quantity to manage heat intensity – less for mild, more for adventurous palates.
• Crema Consistency Hack: Chill avocado crema for 30 minutes before serving to enhance thickness and flavor melding.
• Meal Prep Magic: Cook extra chicken and freeze in portions for quick future taco nights or protein-packed salad toppings.

How To Store And Heat Crockpot Crispy Chicken Tinga Tacos With Avocado Jalapeno Crema

• Refrigeration: Store leftover chicken tinga in an airtight container for up to 4 days. Separate the chicken from tortillas to maintain crispiness.
• Freezing: Freeze shredded chicken without crema for 2-3 months. Wrap tightly in freezer-safe containers or zip-lock bags to prevent freezer burn.
• Reheating Chicken: Warm refrigerated chicken in a skillet over medium heat for 3-4 minutes. Add a splash of enchilada sauce to prevent drying out. Alternatively, microwave in 30-second intervals, stirring between each.
• Crispy Taco Refresh: Revive cold tacos by briefly baking in a 375°F oven for 5-7 minutes. This method restores the crispy texture and reheats the filling simultaneously.

What Goes Well With Crockpot Crispy Chicken Tinga Tacos With Avocado Jalapeno Crema

• Blend tequila, fresh lime juice, and a splash of orange liqueur to complement the spicy chicken tinga. The bright, zesty flavors cut through the richness of the crispy tacos and balance the heat from chipotle.
• Flavor Companion: Mexican Cerveza
• Grab a cold Mexican beer like Modelo Especial or Corona Extra. Its light, crisp profile provides a perfect counterpoint to the bold, smoky chicken and creamy avocado crema.
• Wine Match: Spice-Friendly Riesling
• Select an off-dry Riesling with slight sweetness to cool down the taco's spiciness. Its subtle fruity notes and lower alcohol content create a harmonious balance with the chipotle-infused chicken.
• Side Sip: Agua Fresca
• Craft a cooling agua fresca with watermelon or pineapple to offer a refreshing non-alcoholic option. Its natural sweetness and hydrating qualities complement the rich, crispy taco experience.

Reasons To Love Crockpot Crispy Chicken Tinga Tacos With Avocado Jalapeno Crema

• Effortless Slow Cooking Magic: Crockpot method transforms simple chicken into tender, flavor-packed filling with minimal hands-on time, perfect for busy home cooks who want delicious meals without extensive preparation.
• Crispy Texture Triumph: Baking tortillas creates irresistible crunchy edges that elevate traditional tacos, delivering a satisfying textural experience that makes every bite exciting and restaurant-worthy.
• Quick Family Crowd-Pleaser: Versatile recipe allows customization with various toppings, making it ideal for family dinners where everyone can personalize their tacos and enjoy a fun, interactive meal together.
• Meal Prep Champion: Chicken tinga filling can be prepared ahead and stored, enabling easy weeknight dinner solutions or quick lunch options that save time without compromising flavor and quality.

Everything That Goes Into Crockpot Crispy Chicken Tinga Tacos With Avocado Jalapeno Crema

• Chicken Breasts: Tender meat that forms the main protein of the tacos, boneless and skinless preferred for easy shredding
• Onion: Adds depth of flavor and softens during cooking process, white or yellow varieties work best

• Enchilada Sauce: Rich, tomato-based sauce that provides moisture and authentic Mexican flavor
• Chipotle Peppers in Adobo Sauce: Smoky, spicy element that gives the chicken a deep, complex taste
• Oregano: Traditional herb that brings earthy undertones to the dish
• Ground Cumin: Warm spice that adds a characteristic Mexican cuisine profile
• Salt: Essential for enhancing overall flavor

• Corn Tortillas: Traditional taco base that becomes crispy when baked, look for fresh, pliable tortillas
• Olive Oil: Helps tortillas crisp up and adds a subtle richness
• Shredded Cheese: Melts beautifully and adds creamy texture, Mexican blend or cheddar recommended

• Avocado: Creamy base for the sauce, ripe and soft avocados work best
• Sour Cream: Provides tangy, smooth texture to the crema
• Jalapeño: Adds fresh heat to the sauce, remove seeds for milder version
• Lime Juice: Brightens the flavor and prevents avocado from browning

• Shredded Lettuce: Adds fresh crunch to the tacos
• Pickled Onions: Provides tangy contrast to rich chicken
• Lime Wedges

Steps To Make Crockpot Crispy Chicken Tinga Tacos With Avocado Jalapeno Crema

Step 1: Prepare Tender Chicken

• Chopped onion
• Enchilada sauce
• Chipotle peppers
• Oregano
• Cumin
• Salt

Cook on low for 4-5 hours or high for 2-3 hours until meat falls apart easily.

Step 2: Shred and Crisp Chicken

Pull chicken into small pieces using two forks. Mix shredded meat with cooking sauce. Heat oven to 425°F.

Step 3: Create Crunchy Taco Shells

Warm tortillas in microwave for 15 seconds. Brush with olive oil. Sprinkle cheese on half of tortilla. Add shredded chicken. Fold tortilla into half-moon shape. Press edges gently.

Step 4: Bake Tacos

Place tacos on baking sheet. Bake for 5-8 minutes. Flip carefully. Bake additional 5 minutes until edges turn golden and crispy.

Step 5: Whip Up Creamy Avocado Sauce

• Ripe avocado
• Sour cream
• Jalapeno
• Cilantro
• Lime juice
• Salt

Pulse until smooth and creamy.

Step 6: Garnish and Serve

• Avocado crema
• Shredded lettuce
• Pickled onions
• Fresh lime wedges

Serve immediately while tacos remain crisp and warm.

Different Ways To Enjoy Crockpot Crispy Chicken Tinga Tacos With Avocado Jalapeno Crema

• Vegetarian Chicken Tinga: Replace chicken with shredded jackfruit or plant-based chicken alternatives, using the same seasoning and cooking method for a meat-free version.
• Gluten-Free Option: Use corn tortillas instead of flour tortillas, ensuring all other ingredients are certified gluten-free for those with dietary restrictions.
• Low-Carb Adaptation: Swap tortillas with large lettuce leaves or cauliflower tortillas, keeping the flavorful chicken and creamy sauce intact for a lighter meal.
• Spicy Lover's Remix: Add extra chipotle peppers or a splash of hot sauce to the chicken mixture, increasing heat for those who enjoy a fiery kick to their tacos.

Questions About Crockpot Crispy Chicken Tinga Tacos With Avocado Jalapeno Crema

• What makes chicken tinga different from other chicken taco recipes?

Chicken tinga is a traditional Mexican dish featuring shredded chicken cooked in a spicy tomato-based sauce with chipotle peppers, giving it a smoky and slightly spicy flavor that sets it apart from other chicken taco variations.

• Can I make this recipe spicier or milder?

You can adjust the heat level by increasing or decreasing the amount of chipotle peppers. For less heat, remove the seeds from the chipotle; for more heat, add an extra pepper or include some of the adobo sauce from the can.

• Is this recipe gluten-free?

Most ingredients are naturally gluten-free, but double-check your enchilada sauce and tortillas to ensure they don’t contain gluten. Use corn tortillas for a guaranteed gluten-free option.

• How can I make this recipe healthier?

Use whole wheat or corn tortillas, opt for low-fat cheese, increase vegetable toppings like lettuce and pickled onions, and use Greek yogurt instead of sour cream in the avocado crema for added protein and reduced calories.

Tantalizing Crockpot Crispy Chicken Tinga Tacos with Avocado Jalapeno Crema Recipe

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4.7 from 23 reviews

• Total Time: 4 hours 25 minutes
• Yield: 6 1x

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Description

Hearty Crockpot Crispy Chicken Tinga Tacos blend Mexican comfort with zesty flavors, promising a culinary journey through smoky chipotle and tender shredded chicken. Silky avocado jalapeño crema adds cool richness, making each bite a perfect harmony of spice and creaminess for you to savor.

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Ingredients

Scale 1x2x3x

Protein:

• 1.5 pounds (680 grams) boneless, skinless chicken breasts or thighs

Spices and Seasonings:

• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 2–3 chipotle peppers in adobo, finely chopped

Base and Flavor Components:

• 1 yellow onion, chopped
• 0.75 cups (180 milliliters) red enchilada sauce

Cheese:

• 0.5 cups (120 grams) shredded pepper jack cheese
• 0.5 cups (120 grams) shredded cheddar cheese

Tortillas:

• 12–16 corn tortillas, warmed

Olive Oil:

• Olive oil, for brushing

Serving Components:

• Shredded lettuce
• Pickled onions

Jalapeno Avocado Crema:

• 2 large avocados
• 0.25–0.5 cups (60–120 milliliters) pickled jalapenos
• 0.5 cups (120 milliliters) fresh cilantro
• 1–2 teaspoons honey
• 1 clove garlic, grated
• Juice of 2 limes
• Flaky salt, to taste

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Instructions

1. Gently nestle whole chicken pieces into the crockpot, layering with diced onions and aromatic spices. Drizzle enchilada sauce generously to ensure complete flavor infusion.
2. Allow chicken to slow-cook until meat becomes incredibly tender and easily separates with minimal effort, approximately 4-5 hours on low temperature setting.
3. Carefully extract chicken from cooking liquid, using two forks to meticulously shred meat into delicate, uniform strands. Thoroughly incorporate shredded chicken back into remaining sauce.
4. Prepare tortillas by lightly brushing with olive oil, creating a golden canvas for taco assembly. Strategically arrange shredded cheese as a foundational layer.
5. Distribute shredded chicken evenly across cheese-lined tortillas, ensuring balanced flavor distribution. Gently fold tortillas into classic half-moon shape.
6. Transfer prepared tacos onto preheated baking sheet, positioning them to achieve maximum crispiness. Bake in thoroughly heated oven until edges transform into crunchy, golden-brown perfection.
7. Craft creamy avocado jalapeño sauce by blending ripe avocado, jalapeño, cilantro, and complementary seasonings until achieving silky, smooth consistency.
8. Plate crispy tacos and embellish with freshly prepared avocado crema, crisp lettuce fragments, tangy pickled onions, and vibrant lime wedges for final flourish.

Notes

• Control moisture by selecting boneless, skinless chicken breasts or thighs for consistent shredding and preventing dryness during slow cooking.
• Adjust spice levels by modifying chipotle peppers and enchilada sauce intensity, accommodating different heat preferences.
• Enhance crispy texture by patting tortillas completely dry before brushing with olive oil, ensuring maximum crunchiness during baking.
• Create gluten-free alternative by using corn

• Prep Time: 25 minutes
• Cook Time: 4 hours
• Category: Lunch, Dinner
• Method: Slow Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 350
• Sugar: 4 g
• Sodium: 600 mg
• Fat: 20 g
• Saturated Fat: 6 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 8 g
• Protein: 20 g
• Cholesterol: 70 mg