Smoky, Spicy, and Irresistibly Crunchy
If your ideal taco is crispy on the outside and juicy on the inside, these Slow-Cooked Crispy Tinga Tacos will absolutely blow your mind. We’re talking shredded chicken simmered in a smoky tomato-chipotle sauce, slow-cooked until fall-apart tender, then crisped up in a skillet or baked in a tortilla shell for that golden crunch.
I love this recipe because it’s bold, easy to prep, and wildly satisfying. Whether you make a big batch for taco night or meal prep it for the week, this one’s guaranteed to bring big flavor with minimal effort.
Questions I Often Get Asked About This Recipe
Q: What is chicken tinga?
Tinga is a Mexican shredded chicken dish made with tomatoes, chipotle peppers, onions, and spices—smoky, spicy, and saucy.
Q: Can I use a slow cooker or Instant Pot?
Yes to both! This recipe is written for the slow cooker, but can easily be adapted for the Instant Pot (20 min high pressure, quick release) or stovetop simmer.
Q: How spicy is it?
It has a kick, but not overpowering. You can adjust the heat by using less chipotle or removing the seeds.
Q: What’s the best tortilla for crispy tacos?
Corn tortillas crisp up best, but you can use flour if preferred. Brush with oil and pan-fry or bake until golden.
Q: Can I freeze the filling?
Yes! The shredded tinga freezes beautifully for up to 3 months. Reheat and crisp when ready to use.
What You Need to Make Slow-Cooked Crispy Tinga Tacos
For the Chicken Tinga:
- 1½ lbs boneless, skinless chicken breasts or thighs
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 (14.5 oz) can fire-roasted tomatoes
- 2–3 chipotle peppers in adobo (plus 1 tbsp adobo sauce)
- 1 tsp dried oregano
- ½ tsp ground cumin
- Salt and pepper to taste
For the Crispy Tacos:
- Corn tortillas
- Oil for pan-frying (or spray for baking)
- Shredded cheese (optional)
- Toppings: shredded lettuce, crema, avocado, lime wedges, pickled onions, queso fresco, cilantro
How to Make Slow-Cooked Crispy Tinga Tacos
Step 1: Make the Tinga Base
- In a blender, combine tomatoes, chipotle peppers, adobo sauce, garlic, oregano, cumin, and a pinch of salt. Blend until smooth.
Step 2: Slow Cook the Chicken
- Place chicken and sliced onions in a slow cooker.
- Pour sauce over the top and cook on low for 6–7 hours or high for 3–4 hours.
Step 3: Shred the Chicken
- Once tender, shred the chicken directly in the slow cooker and stir into the sauce.
Step 4: Make It Crispy
- Heat a bit of oil in a skillet over medium heat.
- Add a tortilla, sprinkle cheese on one side, spoon in tinga filling, and fold.
- Cook 2–3 minutes per side until golden and crispy.
OR bake in the oven:
- Brush tortillas with oil, fill with cheese + tinga, fold and bake at 425°F for 10–12 minutes, flipping once.
Step 5: Serve and Top
- Load crispy tacos with crema, avocado, lime, pickled onions, and cilantro. Devour immediately!
Tips for the Best Crispy Tinga Tacos
✔ Use chicken thighs for extra juicy, flavorful results.
✔ Don’t overstuff the tortillas—just enough filling to close and crisp evenly.
✔ Preheat your pan or oven for max crispiness.
✔ Keep warm in the oven if making a big batch.
✔ Add cheese inside the taco for a melty bonus layer!
Reader Reviews
🌟🌟🌟🌟🌟 Emma L. – “The best tacos I’ve ever made. The filling is smoky and rich, and crisping the tacos took them to the next level!”
🌟🌟🌟🌟 James K. – “I made a big batch and froze half. It reheats perfectly—and those crispy shells? Unreal.”
🌟🌟🌟🌟🌟 Samantha W. – “SO GOOD. I added some crema and pickled onions on top—perfection.”
🌟🌟🌟🌟🌟 Lucas R. – “Easy, flavorful, and feeds a crowd. We did a taco bar and everyone loved it.”
🌟🌟🌟🌟 Jessica T. – “This will be on repeat for taco night. The smoky chipotle flavor is everything.”
Printable Recipe
Slow-Cooked Crispy Tinga Tacos
These Slow-Cooked Crispy Tinga Tacos feature tender shredded chicken simmered in chipotle tomato sauce, folded into golden, crunchy tortillas. Big flavor. Easy prep. Pure taco magic!
Ingredients
- For the Chicken Tinga:
- 1½ lbs boneless, skinless chicken breasts or thighs
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 (14.5 oz) can fire-roasted tomatoes
- 2–3 chipotle peppers in adobo (plus 1 tbsp adobo sauce)
- 1 tsp dried oregano
- ½ tsp ground cumin
- Salt and pepper to taste
- For the Crispy Tacos:
- Corn tortillas
- Oil for pan-frying (or spray for baking)
- Shredded cheese (optional)
- Toppings: shredded lettuce, crema, avocado, lime wedges, pickled onions, queso fresco, cilantro
Instructions
Step 1: Make the Tinga Base
- In a blender, combine tomatoes, chipotle peppers, adobo sauce, garlic, oregano, cumin, and a pinch of salt. Blend until smooth.
Step 2: Slow Cook the Chicken
- Place chicken and sliced onions in a slow cooker.
- Pour sauce over the top and cook on low for 6–7 hours or high for 3–4 hours.
Step 3: Shred the Chicken
- Once tender, shred the chicken directly in the slow cooker and stir into the sauce.
Step 4: Make It Crispy
- Heat a bit of oil in a skillet over medium heat.
- Add a tortilla, sprinkle cheese on one side, spoon in tinga filling, and fold.
- Cook 2–3 minutes per side until golden and crispy.
OR bake in the oven:
- Brush tortillas with oil, fill with cheese + tinga, fold and bake at 425°F for 10–12 minutes, flipping once.
Step 5: Serve and Top
- Load crispy tacos with crema, avocado, lime, pickled onions, and cilantro. Devour immediately!
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If You Enjoyed This Recipe, Please Share!
If these Slow-Cooked Crispy Tinga Tacos brought the fiesta to your kitchen, be sure to share the love! Post it, pin it, or send it to your taco-loving crew. Don’t forget to tag #funcraftykitchen so I can see your spicy creations in action!
