Slow-Cooker Chicken Tinga Tacos Recipe (2024)

A similar Instant Pot recipe calls for 8 minutes at high pressure and then letting the pressure release naturally.

If you make this often, as I do, here’s a handy tip: After making, combine what’s left in your chipotle and tomato sauce cans, divide into batches, then freeze. (I freeze them in ramekins or small plastic containers then unmold and pop into a freezer bag.) The next time you make it, just toss your premixed tomato-chipotle puck into the slow cooker. Sure, it probably alters the ratio of adobo to tomato paste slightly, but you don’t have to fuss with leftover partial cans each time.

Just made this in the instant pot. Added a half cup of stock as suggested in another recipe so as to allow the pressure to build. Natural release for 15 minutes. Looks good but next time I’d add more chipotles as it wasn’t spicy enough for me!

This is an very good recipe. Pork Tinga is awesome as well. Try using feta cheese instead of the Mexican crema or sour cream. Although not authentic Mexican, the feta is a delicious topping.

can you do this in an instant pot?

For cooks here ask about converting this slow cooker recipe to Dutch oven for stove top or oven cooking, see Wms. Sonoma's conversion general 'how to'. https://blog.williams-sonoma.com/slow-cooker-vs-dutch-oven-a-conversion-guide/ I always use Dutch oven (my preference is Emile Henry's line) and start the dish on stove top (to brown meat or saute veg and add ingredients together) and move to oven. Temp and time vary per dish being cooked. I'll use Dutch oven for this.

If you're looking for something that's easier to use, you can find ground chipotle in the spice section. I haven't made this recipe, but I've used it in another recipe with about 1/4 teaspoon to replace 1-2 chipotles.

For those wondering about using chicken breasts rather than thighs: I did this and it was wonderful - loved by parents and eight year old kid alike. Used the slow cooker on low for 4 hours, added the corn and then cooked on high for 20 minutes. So good, so easy!

Excellent and easy. I followed the recipe exactly although the chicken I had was in a frozen lump as were the chiles in adobo. I also used a cup of frozen tomatoes so, starting with everything frozen, I wasn’t sure how it would turn out. But I popped it all in my slow cooker on high for about 4 hours and it was tender and flavorful. Definitely a keeper.

This recipe sounds tasty but I happen to dislike the smoky flavor of chipotles. Any suggestions for substitutes?

What cut of pork do you suggest?

This was excellent. I made according to the recipe, except that I cooked it closer to 7 hours rather than 6 because the thighs weren't ready to shred. I added about 4 oz. of diced chorizo (recipe says OK to add), and used only 1 whole chili with the adobo sauce. So happy I chose tostadas rather than soft tacos, as the crunch they added was perfect. Sliced onions on top is a must, as well as a squirt of sour cream and in our case, guacamole (I buy both in squeezable packages for convenience.)

8 minutes in instant pot

These were pretty good! I didn’t add the corn or do the steps at the end. No bay leaf but I did add the lime while it was cooking rather than the end. When it was done I took all the liquid and boiled it down in a pot on the stove until thick and added it back to the shredded chicken. Otherwise the chicken wouldn’t have been flavorful. Instead of adding the corn, I made a salsa from fresh tomatoes/avocado/lime/cilantro/red onion to serve on top. Delicious!

I used pork tenderloin and added 3 chipotles and extra adobo because we like spicy food. Served it on tostados with a side salad for dinner and husband ate the leftovers on a soft roll for lunch the next day. Definitely a keeper recipe.

I’ve just made this for a group of friends, as I have for several other gatherings in the past year. So simple, whether slow-cooked or pressure-cooked, so well-balanced in flavor and seasoning. It’s becoming a go-to and requested dish. Just a great, and consistently tasty, dish!

Mildly spicy and delicious. I made a half recipe with 3 thighs. Added a little grated cheese when served. Beans and rice would go well.

Also when I halved the recipe, I halved the time.

Great simple dish that is a crowd pleaser for the whole family. I added a splash of stock when I added the corn as it was pretty dry. Look forward to making again.

Fabulous for dinner or for meal-planning lunches. The corn is really a take it or leave it to me. I used frozen so that’s probably why. The “fire-roasted” is really important for the tomatoes. Also, don’t sub the chipotle peppers and adobo for anything as some notes say. Those are integral to the flavor.

I used one chipotle because I had been told a guest did not like spice, and I was disappointed at just how unspicy it was. Next time I’m going for the 3!

This was a winner and a perfect dish for when I have a busy day at my desk. Get it ready and forget about it for several hours. I turned it off at 4.5 hours as 6 hours would have been way too much. I finished it prior to dinner on low and back to warm until we were ready to eat. I had a whole chicken in the freezer, so took it apart and boned it. I didn't add the white meat until the 3 hour point. Used 2.5 chipotles and a bit of extra sauce from the can. Perfect amount of spice.

Would mango salsa be a good topper for this tinga?

I just came across this recipe, and have made chicken tinga for many years. For those wondering about substitutions: think of this as more of a technique than a recipe. It lends itself to substitutions. I’ve always made it with chicken breast, and it has been a favorite of the whole family. It’s a staple of my healthy meal prep, it is a hands off recipe and is adaptable to be used in so many dishes. My kids love it on nachos, in burritos and quesadillas and we eat it on brown rice with steamed b

3/4s of our family really enjoyed this! I pureed all the sauce ingredients (minus the bay leaf), added about 1/3 cup chicken stock and adapted the recipe for our pressure cooker (20 min. high pressure, 10 min. natural release). I also used 5 chipotle peppers rather than 1-3 and skipped the corn. The tacos were delicious topped with pickled red onions, avocado, feta, cilantro and an extra squeeze of lime. I look forward to making them again with corn next time.... and doubling the recipe.

This was an easy recipe for me to follow, and was so delicious! Followed recipe as written served over warmed corn tortillas. Forgot to serve the avocado and sour cream, but did serve with a homemade salsa. Guests really enjoyed. Since, have had in crunchy-shell tacos, and tasted great! Had enough left over to freeze- second time serving, served over white rice with a side of chopped cucumber and avocado salad. And, still one other container in the freezer!

Great tip Alisson, I use it, cuz I plan on making this again!

For more chipotle flavor in your tacos, you can mix some of the remaining adobo sauce into crema or yogurt to make chipotle crema.

This came out sooooo well! I took another reader's suggestion to simmer the sauce down on the stove until it thickened and that really made the dish. I was serving it as tacos and the water juice would not have worked so well.

This was just very one dimensional flavor wise, even adding sour cream, avocado, grated cheddar and pickled red onions it fell short of the mark for me. Much prefer the NYT Slow Cooker Chipotle Honey Taco recipe results!