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Crockpot Crispy Chicken Tinga Tacos with Avocado Jalapeño Crema.

Name: Crockpot Crispy Chicken Tinga Tacos with Avocado Jalapeño Crema.
Prep time: 15 min
Cook time: PT-485249H59M21S
Total time: PT-2H30M
Cuisine: Mexican
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; 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

ByLily Carter May 10, 2025May 10, 2025

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Looking for a delicious and easy meal to impress your friends and family? These Crockpot Crispy Chicken Tinga Tacos with Avocado Jalapeño Crema are the perfect choice! Packed with flavor and a crispy texture, these tacos are sure to be a hit at any gathering.

Why You’ll Love This Recipe?

The flavors in this dish are bold and vibrant, making every bite a taste sensation.
With minimal prep time, you can have a delicious meal ready in no time.
These tacos are perfect for meal prep, allowing you to enjoy them throughout the week.

Ingredient Notes:

Boneless chicken breasts or thighs provide a juicy and flavorful base for the tacos.
Red enchilada sauce and chipotle peppers in adobo add a spicy and smoky kick to the dish.
Avocados, pickled jalapeños, and fresh cilantro create a creamy and zesty crema to top off the tacos.

Step-by-Step Instructions:

Place the chicken, onion, enchilada sauce, chipotle peppers, oregano, cumin, and salt in a crockpot.
Cook on low for 6-8 hours until the chicken is tender.
Shred the chicken and broil in the oven for a crispy finish.
Fill warmed corn tortillas with the crispy chicken, cheeses, lettuce, and pickled onions.
Blend avocados, pickled jalapeños, cilantro, honey, garlic, lime juice, and salt for the creamy crema.
Drizzle the crema over the tacos and serve hot.

Helpful Tips:

For a shortcut, use rotisserie chicken instead of cooking the chicken in the crockpot.
Customize the toppings to your preference, such as adding salsa, sour cream, or guacamole.

Expert Tips for the Best Results:

To enhance the flavors, marinate the chicken in the enchilada sauce and spices overnight.
Use a mix of pepper jack and cheddar cheeses for a gooey and flavorful taco experience.

Serving Suggestions:

Pair these tacos with Mexican rice, black beans, and a refreshing margarita for a complete meal.

Storage and Reheating Tips:

Store leftover chicken tinga in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breasts? Yes, chicken thighs will also work well in this recipe.
How spicy is the jalapeño crema? The heat level can be adjusted by adding more or fewer jalapeños.
Can I make the chicken tinga ahead of time? Yes, the chicken tinga can be made in advance and reheated when ready to serve.
Are corn tortillas the best choice for these tacos? Yes, corn tortillas add an authentic touch to these tacos.

Conclusion:

Now that you have all the tips and tricks to make these Crockpot Crispy Chicken Tinga Tacos with Avocado Jalapeño Crema, it’s time to get cooking! Enjoy the bold flavors and crispy textures of this dish and be sure to share your feedback with us. Happy eating!

Lily Carter