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  • Writer's pictureRomyL

Slow Cooker Chicken Tinga Tacos

Updated: May 26, 2020

Makes 12 tacos


FINALLY! A NEW RECIPE! And it's a doozy too. I know posts have not happened for two straight weeks and I feel really very bad about that, I genuinely do. Howwwwevveerrrr, I have been working my butt off on other endeavours so I can't feel too bad.

I have been wanting to bust out the slow cooker for weeks, but, sad to say, mostly it's been lots of salads, salmon, and broccolini in multiple different forms. It's really hard to keep up healthy, varied, eating when you barely have time to sleep, but i've been trying.

I wanted to kick off with a really comforting, delicious, and easy dish for everyone. (It does require a slow-cooker but you could totally make it in a pot instead). Happy eating!


  • I put the slow cooker on high because I don't think well enough ahead to put it on low... but if you wanted to put it on in the morning or early afternoon, typically the recipe would need 5-8 hours in the slow cooker. Best to do a bit of research on how slow cookers work and especially the one you are using works before chucking it on.

  • If you don't have a slow cooker, this recipe could easily be made in a deep pan or pot. Follow all the same instructions really, but cook on low-medium for 35-45 minutes. Once the chicken is shreddable, it's ready to eat!

  • SPICE METER! If you want it mild - just 1 tablespoon of chilli paste is all you should need. Medium - 1.5/2 tablespoons. HAWT - 2.5-3 tablespoons. I bought chipotle chilli paste from M&S, but if you can't find a chipotle one, then a regular one will be fine.

  • You can sub your chilli paste for two chillies, diced, in adobo sauce if you can find it!

  • Whatever toppings you like on your tacos - go for it! Some good ones - sour cream, guacamole, fresh salsa, mixed salad, pickled red onion slices, feta, black or kidney beans, and refried beans



  • 4 chicken breasts

  • 1 white onion, chopped

  • 1 red bell pepper, chopped

  • 3 tablespoons of olive oil

  • 4 cloves of garlic, minced

  • 2 cups of crushed tomatoes

  • 2 tablespoons of chipotle chilli paste

  • 2 bay leaves

  • 2 teaspoons of brown sugar

  • 1/2 teaspoon of black pepper

  • 1/2 teaspoon of cumin

  • 1/2 teaspoon of dried thyme

  • 1 teaspoon of dried oregano

  • 1 teaspoon of salt

  • 12 small-medium soft tacos

  • Feta, for serving

  • Guacamole, for serving

  • Fresh salsa, for serving

  • Fresh coriander, for serving


  1. Place 1 tablespoon of the olive oil in a frying pan on a medium-high heat. When it starts glistening (gets hot) brown the chicken for 2 minutes on either side. Take the chicken out of the pan and evenly lay on the bottom of your slow cooker.

  2. In the same pan the chicken was in, add another tablespoon of olive oil and add the onion and bell pepper. Cook for 3-5 minutes or until onion is translucent. Once cooked, add to the slow cooker.

  3. Add your chopped tomatoes, last tablespoon of olive oil, sugar, garlic, chilli paste, and spices to the slow cooker. Cover and cook on high for 2 and a half hours.

  4. Remove the lid and shred the chicken with two forks.

  5. Serve the chicken tinga alongside your soft taco shells, guacamole, feta, salsa, and coriander and let everyone build their own!

  6. ENJOY!

Stay Salty,

Romy xx

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