Slow-Cooker Chicken Tinga Tacos with Corn

Dinner

Slow-Cooker Chicken Tinga Tacos with Corn

Chicken thighs braise in chipotle and tomato sauce, with sweet corn and lime stirred in near the end.

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Yield
4 servings
Cuisine
Mexican-inspired

Serving ideas

Spoon the tinga into warm tortillas or over crisp tostadas.

Ingredients

See the ingredient checklist
  • 2 lb boneless skinless chicken thighs
  • 1 cup crushed tomatoes, preferably fire-roasted
  • 5 cloves garlic, smashed and chopped
  • 1 to 3 chipotle chiles in adobo, minced
  • 1 tbsp adobo sauce
  • 1 tbsp tomato paste
  • 1 tbsp vegetable oil
  • 1 bay leaf
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1 white or red onion, thinly sliced, divided
  • kosher salt, to taste
  • 2 cups fresh corn kernels, or 10 oz frozen, thawed
  • 1/4 tsp onion powder
  • 2 tsp lime juice, plus more to taste
  • 8 corn tortillas or tostadas
  • Mexican crema or sour cream, for serving
  • sliced avocado, for serving

Before you cook

One chipotle makes a gentler sauce. Add more if you want it hotter.

How to make Slow-Cooker Chicken Tinga Tacos with Corn

  1. Combine the chicken, tomatoes, garlic, chipotles, adobo, tomato paste, oil, bay leaf, oregano, cumin and half the onion in the slow cooker. Stir in about 2 teaspoons coarse kosher salt.

  2. Cover and cook on low for about 6 hours, until the chicken is tender. Turn to high and stir in the corn, onion powder and lime juice for about 10 minutes.

  3. Remove the bay leaf and shred the chicken in the sauce. Taste for salt and lime. Serve with the reserved onion, crema and avocado.

The full recipe

Check off ingredients as you get them ready.

The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.

Slow-Cooker Chicken Tinga Tacos with Corn

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Chicken thighs braise in chipotle and tomato sauce, with sweet corn and lime stirred in near the end.
Print Recipe
Total Time 6 hours 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican-inspired
Ingredients Instructions Notes

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Ingredients
  

  •  
    2 lb boneless skinless chicken thighs
  •  
    1 cup crushed tomatoes preferably fire-roasted
  • 5 cloves garlic smashed and chopped
  •  
    1 to 3 chipotle chiles in adobo minced
  •  
    1 tbsp adobo sauce
  • 1 tbsp tomato paste
  • 1 tbsp vegetable oil
  • 1 bay leaf
  • 1 tsp dried oregano
  • ½ tsp ground cumin
  •  
    1 white or red onion thinly sliced, divided
  • kosher salt to taste
  •  
    2 cups fresh corn kernels or 10 oz frozen, thawed
  • ¼ tsp onion powder
  • 2 tsp lime juice plus more to taste
  •  
    8 corn tortillas or tostadas
  •  
    Mexican crema or sour cream for serving
  •  
    sliced avocado for serving

Instructions
 

  1. Combine the chicken, tomatoes, garlic, chipotles, adobo, tomato paste, oil, bay leaf, oregano, cumin and half the onion in the slow cooker. Stir in about 2 teaspoons coarse kosher salt.
  2. Cover and cook on low for about 6 hours, until the chicken is tender. Turn to high and stir in the corn, onion powder and lime juice for about 10 minutes.
  3. Remove the bay leaf and shred the chicken in the sauce. Taste for salt and lime. Serve with the reserved onion, crema and avocado.

Notes

One chipotle makes a gentler sauce. Add more if you want it hotter.
Adapted from Sarah DiGregorio, NYT Cooking.

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