Chicken Tinga Tacos

It’s been a long time, I shouldn’t have left you without a dope recipe to cook to. Hey fellow foodies. It’s been a while since I posted something new. I got busy, took a vacation, started school, started work again, and had to reorganize my time to make sure I had time to incorporate my love of cooking. Whilst I was gone I was definitely eating and becoming familiar with newer restaurants that deliver to my house since I was eating a bunch of take out. I also went to Mexico, Cabo and Nuevo Vallarta to be specific, and ate my way through everything the all inclusive hotels had to offer. Every morning in Nuevo Vallarta I had tacos for breakfast. These tacos were what dreams are made of. I was posting how inspired I felt and received messages from my blog followers encouraging me to share recipes inspired from my trip. Per your request and my desire to eat tacos at least once a week this recipe was created. I hope you enjoy it. As always let me know what you think.

Side note: Thank you to everyone who has been checking back to see if I’ve posted anything new and for the texts that I was receiving reminding me that this blog isn’t just for me but for all of us. I’m back and will make up for lost time. Let’s get cooking!

Serving size: 30 tacos (4″ size)

Active time: 10 minutes

Inactive time: 5 hours


2 # boneless skinless chicken breast

1 white onion, sliced into 1/4-1/2″ slices

1 head of garlic img_0002

7 oz. chipotle in adobo sauce

14.5oz fire roasted diced tomatoes

2 T. granulated garlic

1 T. salt

1 T. black pepper

2 t. cumin

2 T. olive oil

32 oz. chicken broth






1. Slice the onion into the 1/4-1/2″ slices.

2. Prepare your garlic if need be into individual cloves.

3. Place all the ingredients into the Crock-pot.

4. Turn the Crock-pot onto to low heat and allow the chicken to cook for 5 hours.


5. When the time has elapsed, using tongs, take the chicken out of the Crock-pot and place it into a large bowl.


6. Using two forks shred the chicken by using the forks to pull the chicken apart.

7. Once the chicken is shredded add 3 C. of the cooking liquid to the chicken and stir to combine. You can choose to add onion, tomatoes, and garlic from the cooking liquid to the chicken. The remaining cooking liquid can be discarded.

8. Using an electric skillet, frying pan, or griddle on medium high heat, warm the tortillas on both sides. Tortillas can be placed in a tortilla warmer or in foil to get them warm while the rest of the tortillas are being warmed.

9. Cilantro and salsa can be added to the tacos when you plate them. Eat hot and enjoy!


Notes and Variations:

  • The chicken can be substituted for beef.
  • Oregano can be added to this recipes.
  • Any kind of tortillas can be used.
  • This filling can be used to make tacos, nachos, enchiladas, taquitos, etc.
  • T=tablespoons
  • t=teaspoons
  • oz=ounces
  • #=pounds

5 thoughts on “Chicken Tinga Tacos

  1. Looks good! I’ll try it. Please post that low-fat pasta recipe that your sister put on her Facebook page. I couldn’t open the link she provided. Thx!

    Liked by 1 person

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