Crockpot Chicken Tinga Tacos

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Servings: servings

4 Boneless Skinless Chicken Breasts
1 large white onion sliced thinly
salt and pepper to taste
2 Chilpotle Peppers in Adobo Sauce chopped finely + 1 tbsp. of Adobo Sauce (we use San Marcos brand)
1 cup of Chicken Broth
1 cup Crushed Tomatoes from a storebought can or jar
2 tablespoons fresh lime juice
1/2 teaspoon cumin
2 cloves of garlic minced
8-12 Flour or Corn Tortillas
4 radishes thinly sliced
Cotija Cheese grated
Fresh Cilantro for garnish
1 lime sliced into wedges

Place sliced onion in the bottom of the crockpot. Rinse and pat dry chicken breasts. Season both sides of chicken with salt and pepper. Place them on top of the sliced onions in the crockpot.
In a bowl, combine chicken broth, crushed tomatoes, the chopped chipotle peppers and 1 tablespoon of the adobo sauce from the can, the lime juice, cumin, and the minced garlic. Stir to combine well. Pour over the chicken in the crockpot. Cover and cook on high for 4-6 hours, or on low for 8-10.
When cooking time is complete, using tongs remove the chicken breasts from the crockpot and onto a cutting board. Now, using two forks shred the chicken. Place chicken back into the crockpot with the sauce– it is ready to serve now!
You can serve your chicken however you’d like (tacos, over a salad, make a tostada, make a burrito bowl, the possibilities are endless); however, we made tacos this way: Fill tortilla with chicken tinga. Top with sliced radishes, grated cotija cheese, fresh cilantro, and a lime wedge to squeeze over! Serve and enjoy!