Easy Chicken Tinga Tacos

I created this recipe one New Year's Eve when looking for an easy chicken tinga. This is always a big hit at my parties. The leftovers taste great and you can serve it the next day over rice, or anything really!

Prep Time:
15 mins
Cook Time:
6 hrs
Total Time:
6 hrs 15 mins
12 servings


  • 3 pounds skinless, boneless chicken breast

  • 1 tablespoon garlic powder

  • 7 ounces chipotle salsa

  • 1 (14 ounce) can Pickled Hot Jalapeno Peppers

  • 1 pinch seasoned salt, or to taste

  • 12 (6 inch) warm corn tortillas, or as needed

  • ¼ cup sour cream, or to taste


  1. Rinse chicken breasts and pat dry. Lay in a slow cooker and sprinkle with garlic powder. Pour salsa over top and then picked carrots and jalapenos, plus all juices.

  2. Cook on Low until chicken is no longer pink in the center and the juices run clear, 6 to 7 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  3. Remove chicken from the slow cooker and shred. Return shredded chicken to the slow cooker and sprinkle seasoned salt in. Mix around the chicken in the juices.

  4. Fill warmed tortillas with chicken mixture and top with sour cream.

Cook's Note:

Use the pureed kind of chipotle salsa, that can be found in the Mexican aisle.

Nutrition Facts (per serving)

206 Calories
4g Fat
17g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 206
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 7%
Cholesterol 61mg 20%
Sodium 413mg 18%
Total Carbohydrate 17g 6%
Dietary Fiber 2g 9%
Total Sugars 4g
Protein 25g
Vitamin C 59mg 295%
Calcium 43mg 3%
Iron 2mg 8%
Potassium 318mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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