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Crockpot Crispy Chicken Tinga Tacos with Jalapeño Avocado Crema

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These crockpot crispy chicken tinga tacos feature smoky, tender shredded chicken crisped to perfection and topped with a creamy jalapeño avocado sauce.

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

  1. Place chicken, onion, garlic, chipotle peppers, crushed tomatoes, chicken broth, cumin, oregano, paprika, salt, and black pepper in a crockpot.
  2. Cook on low for 6–7 hours or high for 3–4 hours until chicken is tender.
  3. Remove chicken, shred with forks, and return to the sauce, mixing well.
  4. Heat oil in a skillet over medium-high heat and cook portions of shredded chicken until edges are crispy.
  5. Blend avocado, jalapeño, sour cream or yogurt, lime juice, garlic, salt, and cilantro until smooth to make the crema.
  6. Warm tortillas in a pan or over a flame.
  7. Fill tortillas with crispy chicken and drizzle with jalapeño avocado crema.
  8. 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

Find it online: https://thefamilycooking.com/crockpot-crispy-chicken-tinga-tacos-with-jalapeno-avocado-crema-2/