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Weeknight-style Crockpot Crispy Chicken Tinga Tacos with Avocado Jalapeño Crema. Chicken thighs 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 a chicken tinga tacos recipe, 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 fresh lime juice and sea salt.
It is so creamy, and the pickled jalapeños give the best taste. 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.
Watch the How-To Reel
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.
This post was originally published on March 1, 2022
Do you make pickled jalapeños or do they come that way? Also chipotle peppers in adobe? I guess I have never used either. This sounds so delicious.
Hi Lynn,
Yes, you can purchase both of these at your local grocery store. Let me know if you have any other questions, I hope you love the recipe!! xTieghan
Eating these tacos was a religious experience. Absolutely delicious and the avocado crema and mango salsa (diff recipe) paired so well.
The only changes I made was to add extra cumin and chili powder. Also, pro tip, use a hand mixer to shred the chicken.
Hey Tracey,
Awesome!! Thanks so much for making this recipe, I am so glad to hear that it was enjoyed!! xx
I made these last night for dinner and they were a big hit. I will definitely be making these on a regular basis. Thank you once again, Tieghan, for another great recipe!
Hi Lynn,
Awesome!! Thanks so much for making this recipe, I am so glad to hear that it was enjoyed!! xx
I made these for dinner last night and my entire family loved them! This recipe is definitely a keeper!!! I might even make that crema to put over my oven nachos, it was sooooo good!
Hey Jodi,
Awesome!! Thanks so much for making this recipe, I am so glad to hear that it was enjoyed!! xx
Hi! You added some water to your instant pot version in your Instagram video, around how much worked for this recipe? Thank you!
Hey Lexi,
No water is needed, you can follow the recipe as is. Please let me know if you give it a try, I hope you love it!! xTieghan
Hello! Thank you for always giving us so many great recipes! I think I have already made more of your recipes than any other single persons! And that is saying a lot because I have been cooking for over 30 years. My question is that I made the cauliflower tinga tacos and when I put them in the oven I had a hard time keeping them closed so I tried toothpicks. Also, they didn’t get crispy they just stayed soggy I think from the filling and oil? Maybe a higher temp? I really want them to turn out like your pictures above! Let me know your thoughts on improving my results! Thank you so much for all you do, it is appreciated!
Hey Melissa,
So sorry to hear you were having issues. Did you use corn tortillas? I think a baking sheet works best to hold them closed. I hope this helps for next time! xTieghan
Looking for a good answer to this too? Maybe turn the broiler on?
Hey Rachel,
I find the best way for my tortillas to crisp is to coat in olive oil, that should help! xT
Holy moly. My favorite chicken taco recipe so far! Everything was delicious and full of flavor. My only issue was that the tortillas weren’t crisping in my oven. So I turned turned the broiler onto low and crisped them up on both sides and then they were perfectly saucy and crunchy! Thank you for another delicious dinner!
Hey Kirstin,
Happy Wednesday!! Thanks a lot for making this recipe, I am so glad to hear it was enjoyed!! xT
This recipe was delicious, especially the avocado crema but I had a hard time with my taco shells falling apart. I warmed them as instructed but it seems like the juice from the chicken made them split apart. Any suggestions or what brand corn tortillas did you buy?
Hey Nicole,
Happy Wednesday!! Thanks a lot for making this recipe, I am so glad to hear it was enjoyed!! Corn tortillas can be finicky, did you coat them in olive oil? I like to use Whole Foods brand shells. xT
The chicken was tasty, the crema was delicious, but my presentation was so so. The corn tortilla’s split apart. Other than that, my people loved it! Will definitely be making again.
Hi Lynn,
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for giving it a go:) xTieghan
Excited to try this! What can be substituted for the chipotle peppers in adobo? Would chipotle powder work?
Hey Jessica,
I would just skip them, no sub is needed. I hope this recipe turns out amazing for you, let me know if you give it a try! xTieghan
Could I do this with flour tortillas? My husband hates corn tortillas unfortunately.
Hi Sarah,
Yes, flour tortillas will work, they just won’t crisp up quite like corn tortillas. I hope this recipe turns out amazing for you, let me know if you give it a try! xTieghan
Looking forward to trying this! For an avocado allergy, could I sub sour cream for the crema? Any other recommendations?
Hey Alex,
Totally, sour cream will work well for you! I hope you love the recipe, please let me know if you give it a try!! xx
Do you believe the crema could be made ahead of time and frozen? Will it hold up?
Looks delish!!
Glad i found the site!
Hi Jim,
You could totally make the crema a few days in advance, but I probably wouldn’t freeze it. Please let me know if you have any other questions!! xx
Looks wonderful!
When you instruct “rub tortillas with olive oil”- how much oil? Both sides?
Hi Kay,
Just a drizzle of olive oil until the tortillas are coated. Please let me know if you give the recipe a try, I hope you love it! xx
So- oil both sides or not?
I like to do both sides:)
I have loved trying your recipes, thank you.
Is there a way to Pin your recipes? I’ve started the Recipe Box but would also like to save to Pinterest. It would also be helpful to search recipes by “most recent” or perhaps by the month. Thank you for these wonderful recipes & any tech savvy help you can provide to us Seniors!
She has a Pinterest account! You can follow her!
If you click on the photos in the post, the “Pin” link should appear in the upper left hand corner
Hey Dru,
Thanks for giving the recipes a try! in your recipe box, you can make different categories for the recipes that you save. To pin a recipe, just roll your mouse over any photo for the Pinterest “save” button. Let me know if you have any other questions!! xx