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If you're searching for a meal that combines convenience with mouthwatering flavor, look no further than Chicken Tinga Tacos. This traditional Mexican dish has garnered a loyal following due to its rich, smoky flavor profile and satisfying texture. Chicken Tinga, characterized by shredded chicken simmered in a smoky tomato sauce, is the star of these tacos. When paired with the right toppings and wrapped in crispy tortillas, it transforms into a delightful culinary experience that’s perfect for any occasion.

Crockpot Crispy Chicken Tinga Tacos

Discover the savory world of Crockpot Crispy Chicken Tinga Tacos, where convenience meets mouthwatering flavor! This traditional Mexican dish features tender, shredded chicken simmered in a smoky tomato sauce, all wrapped in crispy tortillas for an irresistible crunch. Perfect for busy weeknights or gatherings, these tacos are easy to prepare and can be customized with your favorite toppings. Elevate your taco night with this delicious recipe and enjoy a delightful meal that everyone will love!
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Ingredients
  

For the Chicken Tinga:

1.5 lbs boneless, skinless chicken thighs

1 medium onion, sliced

4 cloves garlic, minced

2 chipotle peppers in adobo sauce, chopped

1 can (14 oz) diced tomatoes

1 tsp ground cumin

1 tsp dried oregano

1/2 tsp smoked paprika

Salt and pepper to taste

1 cup chicken broth

For the Crispy Tacos:

10-12 corn tortillas

Cooking oil (for frying)

Fresh cilantro, chopped (for garnish)

1 avocado, sliced

Lime wedges (for serving)

Crumbled queso fresco (optional)

Instructions
 

Prepare the Crockpot: In the crockpot, place the sliced onion and minced garlic at the bottom.

    Season the Chicken: Season the chicken thighs with salt, pepper, cumin, oregano, and smoked paprika. Arrange the chicken over the onions and garlic in the crockpot.

      Add Chipotle and Tomatoes: Stir in the chopped chipotle peppers and diced tomatoes into the crockpot. Pour the chicken broth over the mixture, ensuring that the chicken is mostly submerged.

        Cook the Chicken: Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shredded with a fork.

          Shred the Chicken: Once cooked, remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot and stir it into the sauce, allowing it to soak up more flavor for about 10 minutes.

            Prepare the Tacos: In a skillet, heat cooking oil over medium heat. Lightly fry each corn tortilla until crispy and golden on both sides, about 30 seconds per side. Drain on paper towels.

              Assemble the Tacos: Fill each crispy tortilla with a generous amount of the chicken tinga mixture. Top with avocado slices, chopped cilantro, and crumbled queso fresco if desired.

                Serve: Serve the tacos with lime wedges on the side for squeezing over the top, adding brightness to the dish.

                  Prep Time: 20 minutes | Total Time: 6 hours 30 minutes | Servings: 4-6