I made these chicken tacos and OH.MY.GOODNESS. I was pretty much blown away. Where has this been all my life? With a 5-minute prep you really can’t go wrong with this. MAKE THEM NOW! You would think with my love for chicken thighs I would have done this a long time ago. I would usually just try different recipes and for whatever reason I would always use chicken breasts in the crockpot for tacos. My Mom was onto something when she told me about using chicken thighs for tacos a long time ago. Thanks Mom! 🙂
Add your chicken and chicken stock to the crockpot. Easy! Next you will make the salsa. To your food processor you will add your tomatoes, chiles, onion, chipotle peppers and sauce, garlic and taco seasoning. Pulse a few times and then you’ll get a salsa-like consistency that looks like this. Easy right?!
Pour the salsa right over the chicken in the crockpot. Set it and forget it! I can’t remember where that saying came from… for now that will have to do! In just a few short hours you will have some amazing fall-off-the-bone chicken tinga!
There’s a lot of ways you can go when you put together your fixings for your taco. I loved it topped with cilantro (I LOVE my cilantro!) cotija cheese, avocado, and a squeeze of lime.
I pretty much devoured this plate of food right after I was done photographing. I really didn’t mess around. Corn tortillas tend to be a little smaller so I really wouldn’t have felt bad if I had one more. Or maybe even two more. Who’s judging?
- 2 pounds bone-in, skin on chicken thighs (about 4-5 thighs)
- 1 (14.5 ounce) can fire-roasted tomatoes
- 1 (4 ounce) can green chiles
- ½ yellow onion, roughly chopped
- 4 chipotle peppers in adobo sauce, 2 tablespoons of adobo sauce (less if you don’t want as much heat)
- 2 garlic cloves, roughly chopped
- 1 teaspoon Old El Paso taco seasoning
- ½ cup chicken stock
- Optional Toppings:
- Corn or flour tortillas, warmed
- Diced red or white onions
- Chopped cilantro
- Cotija cheese
- Avocado slices
- Lime slice
- Spray inside of slow cooker with nonstick spray.
- Place the chicken and chicken stock into the slow cooker.
- To a food processor or blender- add the tomatoes, green chiles, onion, chipotle peppers and adobo sauce, garlic, and taco seasoning. Pulse about 5 times, or until a chunky salsa forms.
- Pour the tomato mixture over the chicken and set slow cooker on low. Cook on low for about 5 hours or until chicken easily pulls apart.
- Remove chicken from crockpot and begin pulling chicken off of the bone. At this time it should be very tender and falling off of the bone. Place chicken back into slow cooker for 15-30 additional minutes.
- Serve chicken tinga inside of tortillas and top with desired toppings.
Adapted from I Heart Naptime