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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
Really delicious. Be sure to spray your pan. Mine stuck terribly. They were a mess but still tasted great! I need to find a different brand of tortillas to use, as well. Mine fell apart the minute I folded them over.
But I am still going to try this recipe again!
Hi Janna,
Happy Sunday!! I love to hear that this recipe was a hit, thanks so much for trying it out!! Sorry to hear about the tortillas! I like Whole Foods 365 brand. xTieghan
These were incredibly delicious and everyone loved them. I forgot to start the crockpot on time so I opted for the instant pot version and I had to make some adjustments. The “burn” signal went off because there wasn’t enough liquid. I had hoped to avoid that by already adding a little extra enchilada sauce but still, I had to release pressure and add some water. Next time I’d also add a few minutes because my chicken wasn’t as easy to shred as I would have liked but it was still so good and I can’t wait to try this again.
Hey Whitney,
Happy Sunday!! I love to hear that this recipe was a hit, thanks so much for trying it out!! Sorry to hear about the burn signal! xTieghan
Do you olive oil both sides of the shell or just the outer shell? Could you use soft flour shells or does it have to be corn?
Hi Joan,
Yes, I coat the whole tortilla in olive oil. Yes, you can use flour tortillas, they just won’t get as crispy. Please let me know if you have any other questions!! xx
Damn, these are soooo good! Another excellent recipe from you! Thank you!
Hi Susan,
Happy Sunday!! I love to hear that this recipe was a hit, thanks so much for trying it out!! xTieghan
Sooooo good and so easy to make! We used the crockpot for the chicken. It was so tender! We heated the corn tortillas in the microwave and then generously rubbed them with olive oil. My daughter couldn’t keep up with demand! Definitely making them again❤️
Hey Ruth,
Fantastic!! I am thrilled to hear that this recipe was enjoyed, thanks for making it! Have the best weekend:) xT
These are fantastic! Super easy to make for a crowd, postpartum mom, meal train…make them now!
Hi Kristen,
Fantastic!! I am thrilled to hear that this recipe was enjoyed, thanks for making it! Have the best weekend:) xT
This was delicious!!!! I love any Mexican food..hubby not so much but even he loved these! A keeper recipe for sure!
Hi Robbie,
Fantastic!! I am thrilled to hear that this recipe was enjoyed, thanks for making it! Have the best weekend:) xT
The flavor of the tacos were great. I used the insant pot and it was super easy and flavorful. I was worried after reading the reviews that my shells would crack. I heated them and oiled them and all seemed well until I started baking them and then they cracked and the cheese spilled out. I was unable to flip them and the shell wasn’t crispy so a double whammy hence the 3 star rating. I was able to scrape the filling out and pan fry new tortillas like I usually do. Sadly, there’s no substitute for the real thing so I’m still stuck frying up the shells in batches. It’s worth it though as pan frying makes the best crispy shells. I will continue to use the tinga chicken and avocado crema! I used Guerrero white corn tortillas which cooksillustrated.com rates as the best for flavor and pliability.
try putting the filling in a softened tortilla and frying the whole thing. It’s obviously not healthier but the flavor is next level amazing. And so crunch!!!
Hi Nina,
Thanks so much for giving the recipe a try, so sorry to hear about your tortillas. Corn tortillas can be tricky and honestly even mine sometimes break. I like to use Whole Foods brand tortillas. xTieghan
Tastes amazing, but mine completely fell apart too. I too would usually pan fry, but wanted to try the oven cause it seemed easier. Next time. Delicious flavor though!!
Hi Angelica,
Thanks for giving the recipe a try, so sorry to hear they fell apart. Let me know if I can help in anyway! xx
Made these last night and the whole family loved them ! Perfect !
Hi Elizabeth,
Happy Friday!! I am so glad to hear this recipe was a winner, thanks for giving it a go:) xTieghan
What a great dish! Chicken had a great flavor and the Crema was spicy with a little sweet. Perfect combination. Will make again!
Hi Vicki,
Happy Friday!! I am so glad to hear this recipe was a winner, thanks for giving it a go:) xTieghan
Literally the best ever! I made homeade Flatbread with it and omg the best thing I’ve ever eaten. I never need to go to a restaurant again ?
Hi Elise,
Happy Friday!! I am so glad to hear this recipe was a winner, thanks for giving it a go:) xTieghan
Hi! These were so yummy. Our only issue was that the tacos were breaking when we put them in the oven and we couldn’t flip them without them all falling apart. Any tips on this? Thanks!!
Hi there,
Happy Friday!! I am so glad to hear this recipe was a winner, thanks for giving it a go:) Sorry to hear about your shells. Did you warm them and coat in olive oil? That usually helps me, if so maybe try another brand next time. xTieghan
I was wondering how much water to put in the instant pot?
I didn’t put any, just Enchilada sauce.
Hey Danielle,
No water in the instant pot, you can follow the instructions as is:) I hope this recipe turns out amazing for you, please let me know if you give it a try! xx
These were amazing and so easy to put together- thank you
Hi Lisa,
Awesome!! Thanks so much for making this recipe, I am so glad to hear that it was enjoyed!! xx
So easy and SO delicious! My teenage boys devoured this and asked if I would please make this again! I used three Adobe peppers- may use two next time. It had a kick but not over the top. Thank you, Tieghan for creating easy, delicious recipes that keep my family fed and happy.
Hi Julie,
Awesome!! Thanks so much for making this recipe, I am so glad to hear that it was enjoyed!! xx