Why You’ll Love This Recipe
This recipe combines the ease of slow cooking with the irresistible texture of crispy chicken. The tinga sauce is bold and slightly smoky, while the jalapeño avocado crema adds a cool, creamy contrast. It’s perfect for gatherings, meal prep, or a fun weeknight dinner with big flavor and minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken breasts or chicken thighs
onion (sliced)
garlic cloves (minced)
chipotle peppers in adobo sauce
crushed tomatoes
chicken broth
olive oil
ground cumin
dried oregano
paprika
salt
black pepper
For the tacos:
corn or flour tortillas
oil (for crisping)
For the jalapeño avocado crema:
ripe avocado
jalapeño (seeded or not, depending on heat preference)
sour cream or Greek yogurt
lime juice
garlic
salt
fresh cilantro
Directions
Place the chicken, sliced onion, garlic, chipotle peppers, crushed tomatoes, chicken broth, cumin, oregano, paprika, salt, and pepper into the crockpot.
Cook on low for 6–7 hours or high for 3–4 hours until the chicken is tender and easy to shred.
Remove the chicken, shred it with two forks, then return it to the sauce and mix well.
To crisp the chicken, heat a skillet with a little oil over medium-high heat. Add portions of the shredded chicken and cook until slightly crispy on the edges.
For the crema, blend avocado, jalapeño, sour cream or yogurt, lime juice, garlic, salt, and cilantro until smooth. Adjust seasoning to taste.
Warm the tortillas in a pan or directly over a flame.
Fill each tortilla with crispy chicken tinga, then drizzle with jalapeño avocado crema.
Serve immediately with your favorite toppings.
Servings and timing
Servings: 4–6
Prep time: 15 minutes
Cook time: 6–7 hours (low) or 3–4 hours (high)
Additional crisping time: 10 minutes
Total time: about 6–7 hours
Variations
You can use rotisserie chicken for a quicker version by simmering it in the sauce briefly before crisping. Add toppings like shredded lettuce, diced onions, or crumbled cheese. For extra heat, include more chipotle peppers or jalapeño. You can also swap tortillas for lettuce wraps for a lighter option.
Storage/Reheating
Store leftover chicken tinga in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or microwave until warmed through, then crisp again if desired. Store the crema separately and use within 2–3 days. Tortillas are best warmed fresh before serving.
FAQs
Can I make this recipe without a crockpot?
Yes, simmer everything in a pot on the stove for about 45–60 minutes until the chicken is tender.
How spicy is chicken tinga?
It has a mild to medium heat, depending on the amount of chipotle and jalapeño used.
Can I freeze the chicken tinga?
Yes, freeze for up to 2 months and thaw before reheating.
What tortillas work best?
Both corn and flour tortillas work well, depending on your preference.
Can I make the crema ahead of time?
Yes, but it’s best within 1–2 days for freshness.
How do I get the chicken crispy?
Cook shredded chicken in a hot skillet with a bit of oil until edges are crisp.
Can I use chicken thighs instead of breasts?
Yes, thighs are juicier and add more flavor.
What toppings go well with these tacos?
Onions, cilantro, cheese, and lime wedges are great additions.
Can I make this dairy-free?
Yes, use a dairy-free yogurt alternative for the crema.
Is this recipe good for meal prep?
Yes, the chicken stores well and can be used throughout the week.
Conclusion
Crockpot crispy chicken tinga tacos with jalapeño avocado crema are a bold and satisfying meal that combines smoky, tender chicken with a creamy, zesty topping. Easy to prepare and packed with flavor, they’re perfect for feeding a crowd or enjoying a delicious homemade taco night.
PrintCrockpot Crispy Chicken Tinga Tacos with Jalapeño Avocado Crema
These crockpot crispy chicken tinga tacos feature smoky, tender shredded chicken crisped to perfection and topped with a creamy jalapeño avocado sauce.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Halal
Ingredients
- Chicken breasts or chicken thighs
- Onion (sliced)
- Garlic cloves (minced)
- Chipotle peppers in adobo sauce
- Crushed tomatoes
- Chicken broth
- Olive oil
- Ground cumin
- Dried oregano
- Paprika
- Salt
- Black pepper
- Corn or flour tortillas
- Oil (for crisping)
- Ripe avocado
- Jalapeño
- Sour cream or Greek yogurt
- Lime juice
- Garlic (for crema)
- Fresh cilantro
Instructions
- Place chicken, onion, garlic, chipotle peppers, crushed tomatoes, chicken broth, cumin, oregano, paprika, salt, and black pepper in a crockpot.
- Cook on low for 6–7 hours or high for 3–4 hours until chicken is tender.
- Remove chicken, shred with forks, and return to the sauce, mixing well.
- Heat oil in a skillet over medium-high heat and cook portions of shredded chicken until edges are crispy.
- Blend avocado, jalapeño, sour cream or yogurt, lime juice, garlic, salt, and cilantro until smooth to make the crema.
- Warm tortillas in a pan or over a flame.
- Fill tortillas with crispy chicken and drizzle with jalapeño avocado crema.
- Serve immediately with desired toppings.
Notes
- Adjust spice level by reducing chipotle peppers or jalapeño.
- Chicken thighs provide more flavor and juiciness.
- Store chicken and crema separately for best freshness.
- Re-crisp chicken in a skillet when reheating.
- Use dairy-free yogurt for a dairy-free version.
- Add toppings like onions, cilantro, or cheese for extra flavor.
Nutrition
- Serving Size: 2 tacos
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 34 g
- Cholesterol: 95 mg
