Next Post
This post may contain affiliate links, please see our privacy policy for details.
Weeknight-style Crockpot Crispy Chicken Tinga Tacos with Avocado Jalapeño Crema. Chicken seasoned up with smoky chipotle peppers and enchilada sauce, then mixed with cheese, stuffed into tortillas, and oven-baked. Each tinga taco is crunchy on the outside, but spicy and cheesy inside. Serve with a creamy, salty, honey-lime avocado crema sauce, and a mix of your favorite toppings. These come together easily and are so delicious. The perfect crispy taco that everyone loves!
It’s definitely no secret that we love Mexican food, especially tacos. Honestly, anything Mexican is a go for my family. Spicy, cheese, lots of flavors, avocado, and cilantro. These are some of our favorite flavors/foods.
I have told the childhood taco story here one too many times, so we’ll skip that today. But if you’re new, basically I grew up on my dad’s crispy, cheesy hard shell tacos.
His were very basic, but to this day my brothers still request them. Hard not to love any kind of taco, you know?
But today we have chicken tinga tacos, one of my very favorite flavors. If you’re not familiar with Chicken Tinga, it’s a Mexican dish consisting of shredded chicken in a tomato-based chipotle sauce with sliced onions. Like a lot of popular Mexican dishes, it’s pretty simple. The flavors from the chipotle peppers are KEY and what’s most traditional with any Tinga dish.
I’ve done a few variations now, but this is probably the most traditional. Well kind of, I use a shortcut in the sauce to save a little time!
The quick details
They are easy you guys. I want to start out by saying you can make these in either the crockpot, instant pot, or on the stove. We all love options when it comes to dinner, so use whichever method suits you best! They will all give you the same outcome.
For the crockpot, just add all the ingredients for the chicken right into the crockpot. So the onions, chipotle, enchilada sauce, and the seasonings. Let it all slow cook, then shred the meat. Done.
The very same with the instant pot, except the cooking time is much, much shorter (just 8 minutes).
And for the stove-top, there is slightly more involved, but it’s still easy. Just cook the chicken in a skillet until seared. Add the onion, then everything else. Simmer until the chicken is cooked through. Then shred the chicken and that’s that.
For the crispy shells
Instead of using store-bought taco shells, I like to take corn tortillas and stuff them with the chicken tinga and cheese. I throw them into the oven to bake until the tortillas are crispy.
This method is my favorite and I use it every time I make tacos for my family. We love the crispy oven “fried” shells and melty cheese. It’s the best when some of the cheese melts out onto the pan and gets crispy too. Delicious.
And finally the crema
Do you all remember the creamy jalapeño sauce I made with my Cuban quesadillas? Well, that sauce uses pickled jalapeños. Ever since making those I’ve been using pickled jalapeños in everything.
For this crema, I whipped avocado in a food processor with the jalapeños and lots of cilantro. I added garlic and a little honey to balance the heat, and then some sea salt.
It is so creamy, and the pickled jalapeños make it so delicious. Spicy, but not SPICY. Serve up the crema on each taco, then add whatever other toppings you love most. I always recommend a pineapple salsa or mango salsa. I love a good fruity salsa.
Looking for more simple, Mexican recipes? Here are a few favorites:
Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips
Cauliflower Al Pastor Quesadillas with Lime Smashed Avocado
Mushroom Al Pastor Tacos with Garlic Lime Special Sauce
Healthier Homemade Crunchwrap Supreme
Crispy Chipotle Chicken Tacos with Cilantro Lime Ranch
Lastly, if you make these Crockpot Crispy Chicken Tinga Tacos with Avocado Jalapeño Crema, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crockpot Crispy Chicken Tinga Tacos with Jalapeño Avocado Crema
Servings: 6
Calories Per Serving: 517 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 pounds boneless chicken breasts or thighs
- 1 yellow onion, chopped
- 3/4 cup red enchilada sauce
- 2-3 chipotle peppers in adobo, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 12-16 corn tortillas, warmed
- 1/2 cup shredded pepper jack cheese
- 1/2 cup shredded cheddar cheese
- shredded lettuce and pickled onions, for serving
Crema
- 2 large avocados, halved
- 1/4-1/2 cup pickled jalapeños
- 1/2 cup fresh cilantro
- 1-2 teaspoons honey
- 1 clove garlic, grated
- 2 limes (juice from)
- flaky salt
Instructions
Crockpot
- 1. In the bowl of your crockpot, combine the chicken, onion, enchilada sauce, chipotle, oregano, cumin, and salt. Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours.2. When finished cooking, shred the meat and toss with the sauce. Preheat the oven to 425° F.3. Warm the tortillas for 30 seconds to 1 minute in the microwave, until pliable. On a baking sheet, rub the tortillas with olive oil. Lay each tortilla flat and then layer evenly with cheese and chicken. Fold the other half of the tortilla over the filling, gently pushing to adhere (see above photo). Transfer to the oven and bake for 5-8 minutes, then flip and cook another 5 minutes, or until the cheese has melted and the tortillas are crisp. 4. Meanwhile, make the Avocado Crema. Combine all ingredients in a blender and blend until smooth and creamy. Season with salt.5. Serve the tacos topped with avocado, lettuce, limes, and any other desired toppings.
Instant Pot
- 1. Preheat the oven to 425° F.2. In the bowl of your instant pot, combine the chicken, onion, enchilada sauce, chipotle, oregano, cumin, and salt. Seal the lid and cook on high pressure for 8 minutes. Once done cooking, release the steam. 3. Follow the directions as directed above for steps 2-5.
Stove-top
- 1. Preheat the oven to 425° F.2. Heat 2 tablespoons olive oil in a large skillet over high heat. When the oil shimmers, add the chicken. Cook until 2-3 minutes, then flip and add the onion. Cook another 3-5 minutes, until fragrant. Add the enchilada sauce, chipotle, oregano, cumin, and salt, and 1/3 cup water. Reduce the heat to medium and simmer until the sauce has thickened and the chicken cooked through, about 10-15 minutes. Remove from the heat.3. Warm the tortillas for 30 seconds to 1 minute in the microwave, until pliable. On a baking sheet, rub the tortillas with olive oil. Lay each flat and then layer evenly with cheese and chicken. Fold the other half of the tortilla over the filling, gently pushing to adhere (see above photo). Transfer to the oven and bake for 5-8 minutes, then flip and cook another 5 minutes more, or until the cheese has melted and the tortillas are crisp. 4. Meanwhile, make the Avocado Crema. Combine all ingredients in a blender and blend until smooth and creamy. Season with salt.5. Serve the tacos topped with avocado, lettuce, limes, and any other desired toppings.
Delicious, as always – this is my go-to food blog for fantastic flavors! However, it took WAY more than 25 minutes prep. I think maybe I do things the long way – shred my own cheese and lettuce. I guess I can’t think of anything else I would do differently. It took me about an hour AFTER everything was done in the crock pot. Worth it, though! The avocado jalapeno crema (guacomole-like) was so so delicious. A great Saturday night treat!
Also, I just bought HBH everyday impulsively, wondering why I would buy a cookbook when there is so much on the blog – and IT IS SO WONDERFUL! Everyone should get it! Well worth it – you are a gem, Teighan!
ack, I spelled your name wrong, I’m sorry! (Tieghan)
Lol no worries:)
Hey Lauren,
Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for making it. Sorry this took longer than expected. Thanks for ordering the cookbook and your support! Have the best week:) xx
These are super tasty! Made them for dinner, had leftovers for lunch the next day, then made another batch with leftover chicken today! Love the avocado crema with them too, such a perfect complement!
Hey Lydia,
Wonderful!! I love to hear that this recipe was a winner, thanks so much for making it! Have the best weekend:) xTieghan
Hello from Croatia! I am going to make this tommorow for garden fiesta, and I was wondering can I cook chicken in sauce today and then tommorow just make crema and assemble and bake tacos?
Hey Sara,
Absolutely!! That will work well for you:) I hope you love the recipe, please let me know if you have any other questions! xx
Hi,
Obsessed with the chicken tinga and the avocado crema.
We used the instapot.
Lined the baking sheet foil and oiled the corn tortillas (inside & out) with olive oil…the tortillas ended up sticking to the sheet foil and parts were crispy and other parts were chewy. Any recs?
Also want to note I did add an extra 1/4 cup of red enchilada sauce because we are a sauce family so the chicken was more soupy
Hey Meghan,
Happy Friday!! Thanks a lot for giving this recipe a try, I love to hear that it was enjoyed! I would line your baking sheet with parchment paper or nothing at all next time, that should work better for you! xx
In your video what is the liquid you put in after the chipotle peppers? Thanks!
Hey Tara,
I just swirled the can with a little water to get all of the remaining sauce:) I hope you love the recipe, let me know if you give it a try! xTieghan
These were delicious, I made them tonight. Family approved am putting it in my rotation. ThAnk you!! Your recipes are always amazing!
Hey there,
Fantastic!! I love to hear that this recipe was a winner, thanks a bunch for trying it out! xTieghan
The crema is sooo delicious I will definitely be making that for more recipes in the future. The tacos were yummy as well but I think I made mine a little too spicy! I’ve made this recipe twice already!
Hi Michelle
Fantastic!! I love to hear that this recipe was a winner, thanks a bunch for trying it out! xTieghan
Loved these! Since I’m vegetarian I subbed jackfruit for the chicken and it was so tasty! Our house smelled amazing all day. I could also eat that crema by the spoonful! Thanks for sharing!
Hey Katie,
I am thrilled to hear that this recipe was enjoyed, thanks a lot for trying it out! Have the best day:) xT
That crema is unreal. What a satisfying meal, thank you!
Hey Kathryn,
I am thrilled to hear that this recipe was enjoyed, thanks a lot for trying it out! Have the best day:) xT
These were so easy and yummy! My kids gobbled them right up! I used the pressure cooker method and only suggestion I have is if you’re using whole chicken breast, you will need to cut the chicken breast up after the 8mins and cook another 4-5mins before shredding. I also used some of the left over juices as a dipping sauce 🙂 Thx for the recipe Im a huge IG follower and love all the ideas you have!
Hey Ali,
Awesome!! Thanks so much for sharing your feedback, I love to hear that this recipe was enjoyed! xx
Love the flavor of these so much but my tortillas break in the baking process. I do microwave before and they are soft before I put them in the oven.
Any idea what I could be doing wrong? Does the brand of tortillas matter?
Just received your cookbook and I can’t wait to start working through it!! Beautiful pictures too ❤️
Hey Melanie,
I am thrilled to hear that this recipe was enjoyed, thanks a lot for trying it out! Sorry to hear about your tortillas. Do you coat them in oil? I would try a different brand to see if that helps! Have the best day:) xT
Hi Tieghan
Made these tonight, they were so easy to put together. I made the Crema in a Bullet. I have Celiac so am gluten free, these were great on corn tortillas and they crisped up beautifully in the oven! 🙂 Will definitely make again.
Hi Lee,
Awesome!! Thanks so much for sharing your feedback, I love to hear that this recipe was enjoyed! xx
Perfect and absolutely delicious!
Hi Ashley,
Awesome!! Thanks so much for sharing your feedback, I love to hear that this recipe was enjoyed! xx
These were delicious. I made the chicken in the instant pot and it was amazing the corn tortillas are a definite plus for flavor I drizzled your delicious feta sauce on these and it was amazing.
My son doesn’t like avocados that’s why I went with feta sauce.
I sent your cookbook to my daughter in law and she loves it?
So glad to hear this!! Thanks for ordering:)
Hey Maria,
Awesome!! Thanks so much for sharing your feedback, I love to hear that this recipe was enjoyed! xx
Another easy, flavorful, and wonderfully delicious HBH recipe! My husband and I just love all the Mexican recipes on the site. This one is perfect. Thanks!
Hi Sarah,
Awesome!! Thanks so much for sharing your feedback, I love to hear that this recipe was enjoyed! xx
Delicious-Made these in the instant pot and then popped in the oven to crisp up. Big hit, everyone loved them!
Hey Marcy,
Awesome!! Thanks so much for sharing your feedback, I love to hear that this recipe was enjoyed! xx
Do you have a recommendation for enchilada sauce?
Hi Heather,
I really like Siete enchilada sauce. Please let me know if you have any other questions! xTieghan