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Four slow cooker chicken tinga tacos topped with mashed avocado, pickled red onions, radishes, and cotija

Slow Cooker Chicken Tinga Tacos (Guisado’s Copycat)

5 from 1 vote
Slow cooker chicken tinga tacos with smoky shredded chicken, fire-roasted tomatoes, chipotle peppers, and chorizo, served on warm corn tortillas with mashed avocado and pickled onions. Just like the original from Guisado's.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes

Video

Servings : 6 servings

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Equipment

Ingredients

For the slow cooker chicken tinga
  • 3 boneless skinless chicken breasts
  • ¼ lb chorizo
  • 2 tbsp avocado or olive oil
  • 2 small thinly sliced white onions
  • ½ cup thinly shredded white cabbage
  • 6 finely diced garlic cloves
  • 2 whole cloves
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp dried mexican oregano
  • ½ tsp nutmeg
  • 1 can fire-roasted diced tomatoes
  • 5 chipotle peppers in adobo
  • ½ cup chicken stock
For the tacos
  • 12 small corn tortillas
  • 2 ripe avocados
  • ½ cup pickled red onions
  • 4 small radishes, thinly sliced
  • ¼ cup crumbled cotija cheese
  • ¼ cup chopped fresh cilantro
  • 1 lime, cut into wedges
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Start Cooking

Instructions
 

  1. Turn your slow cooker to saute mode and add 2 tbsp avocado or olive oil. While it preheats, remove the casing from ¼ lb chorizo then add it to the slow cooker breaking it into small pieces as it cooks.
  2. Once the chorizo reaches a crumbly texture and starts to brown, add 2 small thinly sliced white onions and ½ cup thinly shredded white cabbage and cook until soft (about 5 minutes). Add 6 finely diced garlic cloves, 2 whole cloves, 2 tsp cumin, 1 tsp smoked paprika, 1 tsp dried mexican oregano, and ½ tsp nutmeg. Stir to combine and let the spices toast for 1 to 2 minutes before adding 1 can fire-roasted diced tomatoes, 5 chipotle peppers in adobo, and ½ cup chicken stock.
  3. Season 3 boneless skinless chicken breasts lightly with salt and pepper. Submerge them in the slow cooker with the other ingredients.
  4. Turn the slow cooker to the low setting and cook for 2 to 3 hours (or 1 to 2 hours on the high setting) until the chicken is tender and easy to shred.
  5. Turn off the slow cooker and remove the chicken. Shred in a bowl with two forks and return to the slow cooker. Combine the shredded chicken with the sauce and leave to soak up the juices for about 5 minutes. In the meantime, remove the two whole cloves.
  6. Warm 12 small corn tortillas in a dry skillet over medium heat, or wrap them in foil and warm in a 350°F oven for about 5 minutes.
  7. Top each tortilla with about mashed avocado from the 2 ripe avocados, then a generous spoonful of chicken tinga.
  8. Finish with the ½ cup pickled red onions, 4 small radishes, thinly sliced, ¼ cup crumbled cotija cheese, ¼ cup chopped fresh cilantro, and a squeeze from the lime wedges.

Nutrition

Calories: 217kcalCarbohydrates: 12gProtein: 17gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 49mgSodium: 205mgPotassium: 331mgFiber: 3gSugar: 5gVitamin A: 545IUVitamin C: 8mgCalcium: 53mgIron: 2mg

Notes

Nutrition: The nutritional information is calculated for one serving of the chicken tinga only and does not include the corn tortillas or taco toppings (mashed avocado, pickled onions, radishes, cotija, cilantro, lime).
Stovetop method: To make this without a slow cooker, follow steps 1 through 3 in a Dutch oven or heavy pot. Bring to a low simmer, cover, and cook for 1 to 2 hours until the chicken shreds easily.