Chicken Tinga Tacos in the Crockpot

Chicken breasts, onion, beer and spices?! Yes, please! Tasty, healthy and mostly hands off. A perfect dinner to start the week as leftover chicken will be ready for weekday lunches!⁣

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Chicken Tinga Tacos in the Crockpot

Course: Main Course
Keyword: Gluten Free, High Protein, Slow Cooker & Instant Pot, Weeknight Meals
Servings: 6 servings
Author: Denise


  • 4 lbs boneless skinless chicken breast ⁣
  • 4 cloves garlic minced ⁣
  • Zest and Juice of two limes⁣
  • 1 yellow onion diced⁣
  • 1 1/2 tsp kosher salt⁣
  • 1 tsp black pepper⁣
  • 1 tsp chili powder⁣
  • 2 tsp smoked paprika⁣
  • 2 tsp cumin⁣
  • 1 tsp oregano ⁣
  • 1 bottle beer this will all cook off but you can sub for 2 cups chicken broth if you want⁣

Taco Accompaniments:⁣

  • Corn tortillas⁣ or Tostadas⁣
  • Shredded lettuce⁣
  • Black or pinto beans ⁣
  • Tomatoes diced, for garnish⁣
  • Chives or green onions for garnish ⁣

Avocado Cream⁣

  • 2 avocados pitted and diced ⁣
  • ½ cup sour cream⁣
  • ½ cup avocado mayonnaise ⁣
  • 1 Tbsp lime juice⁣
  • Dash of kosher salt and pepper⁣


  • Place all ingredients for taco meat (chicken breasts through beer / broth) in slow cooker. Cook on low for 6-8 hours or high for 4 hours. Once done, shred with two forks. ⁣ ⁣
  • Remove from slow cooker and spread meat on a cookie sheet. Place in oven, directly under broiler for 3-4 minutes to crisp up the edges. ⁣
  • Once meat is done, set aside and make avocado cream. For avocado cream, place all ingredients in a blender or food processor and mix until smooth.⁣
  • Serve on corn tortillas or tostadas. Top with shredded lettuce, beans, tomatoes, avocado cream and any other toppings desired. Serve with a side of Spanish rice.
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