Description
Crockpot Crispy Chicken Tinga Tacos with Avocado Jalapeño Crema are a flavorful delight that brings the taste of Mexico right to your kitchen. Tender slow-cooked chicken is infused with smoky chipotle and paired with a zesty avocado jalapeño sauce, all wrapped in crispy taco shells. Perfect for any occasion—whether it’s taco night or a game day gathering—these tacos will impress without requiring much effort. Enjoy the harmonious blend of spices and fresh ingredients that make every bite unforgettable!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1.5 lbs)
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 2 chipotle peppers in adobo sauce, minced
- 2 tbsp taco seasoning
- 1 cup water or chicken broth
- 2 ripe avocados
- 2 fresh jalapeños, seeds removed and chopped
- 2 tbsp fresh lime juice
- ¼ cup fresh cilantro, chopped
- ½ cup sour cream or Greek yogurt
Instructions
- Place chicken breasts in the crockpot and season with salt and pepper.
- Add garlic and onion around the chicken.
- Mix in chipotle peppers and taco seasoning; pour in water or broth.
- Cook on low for 6-8 hours until chicken shreds easily.
- For the crema, blend avocados, jalapeños, lime juice, cilantro, and sour cream until smooth.
- Shred the cooked chicken directly in the crockpot and fill crispy taco shells with it.
- Drizzle with avocado jalapeño crema before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (180g)
- Calories: 360
- Sugar: 3g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 75mg