Crockpot Crispy Chicken Tinga Tacos with Avocado Jalapeño Crema
Crockpot Crispy Chicken Tinga Tacos with Avocado Jalapeño Crema are smoky, flavorful tacos made with slow-cooked shredded chicken in a rich tomato-chipotle sauce, then lightly crisped for the perfect texture. Topped with a creamy avocado jalapeño crema, these tacos are ideal for easy weeknight dinners, taco nights, or casual gatherings.
Ingredients
- Chicken Tinga
- 2 pounds boneless skinless chicken thighs or chicken breasts
- 10 –12 small corn tortillas
- 1 small onion thinly sliced
- 1 cup crushed tomatoes
- 2 chipotle peppers in adobo sauce chopped
- 2 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ cup chicken broth
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- Avocado Jalapeño Crema
- 1 ripe avocado
- 1 jalapeño seeded
- ½ cup sour cream or Greek yogurt
- 1 tablespoon lime juice
- ¼ cup fresh cilantro
- Pinch of salt
- Optional Taco Toppings
- Crumbled queso fresco
- Diced onions
- Fresh cilantro
- Shredded lettuce
- Lime wedges
Instructions
- Slow Cook the Chicken
- Place the chicken, sliced onion, and minced garlic in the crockpot.
- In a bowl combine:
- Crushed tomatoes
- Chopped chipotle peppers
- Cumin
- Smoked paprika
- Chicken broth
- Mix well and pour the sauce over the chicken.
- Cover and cook on:
- Low for 6–7 hours, or
- High for 3–4 hours
- Once cooked, shred the chicken using two forks directly in the crockpot and mix with the sauce.
- Crisp the Chicken
- Heat olive oil in a skillet over medium-high heat.
- Add a layer of the shredded chicken and cook 3–4 minutes without stirring until the bottom becomes lightly crispy.
- Stir once and cook another minute if desired.
- Make the Avocado Jalapeño Crema
- Add the following to a blender:
- Avocado
- Jalapeño
- Sour cream or Greek yogurt
- Lime juice
- Cilantro
- Pinch of salt
- Blend until smooth and creamy.
- If needed, add a splash of water to thin the sauce.
- Assemble the Tacos
- Warm the corn tortillas in a skillet or microwave.
- Fill each tortilla with crispy chicken tinga.
- Drizzle generously with avocado jalapeño crema.
- Add optional toppings like queso fresco, diced onion, cilantro, or lettuce.
Notes
- Chicken thighs create juicier shredded chicken, but breasts also work well.
- Crisping the chicken adds a restaurant-style texture and flavor.
- Adjust the heat level by adding more or fewer chipotle peppers.
- The avocado crema can be thinned with water or lime juice for easier drizzling.