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Crockpot Crispy Chicken Tinga Tacos

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Crockpot Crispy Chicken Tinga Tacos are a delightful fusion of smoky, zesty flavors wrapped in crispy taco shells, perfect for family dinners or gatherings. This easy-to-follow recipe uses a slow cooker to ensure tender chicken infused with chipotle and spices. Each bite bursts with flavor, garnished with fresh cilantro and lime juice, making these tacos an instant crowd-pleaser. Elevate your taco night with this vibrant dish that not only looks stunning but tastes like a restaurant-quality meal.

Ingredients

Scale
  • 3 boneless, skinless chicken breasts (about 1.5 lbs)
  • 3 cloves fresh garlic, minced
  • 1 medium yellow onion, diced
  • 2 chipotle peppers in adobo sauce, chopped
  • 2 tsp ground cumin
  • 1 cup low-sodium chicken broth
  • 8 crunchy taco shells
  • Fresh cilantro for garnish
  • Juice of 1 lime

Instructions

  1. Prepare the chicken and vegetables: Dice the onion and mince the garlic. Place them in the crockpot with the chicken breasts.
  2. Add spices and sauce: Mix in chopped chipotle peppers, adobo sauce, cumin, and chicken broth.
  3. Cook: Cover and set the crockpot on low for 6-8 hours or high for 3-4 hours until chicken is easily shredded.
  4. Shred the chicken: Once cooked, shred the chicken inside the crockpot using two forks; mix it well with juices.
  5. Crisp taco shells: Preheat oven to 400°F (200°C). Arrange taco shells on a baking sheet and toast for 5-7 minutes until crisp.
  6. Assemble tacos: Fill each shell generously with shredded chicken tinga, top with cilantro, and squeeze lime juice over them.

Nutrition

Keywords: For added creaminess, consider adding sliced avocado as a topping. Swap regular tortillas for corn or lettuce wraps for a gluten-free option. Leftovers can be stored in an airtight container in the fridge for up to three days.

Find it online: https://timeforkitchen.com/irresistible-crockpot-crispy-chicken-tinga-tacos-recipe/