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Easy Slow Cooker Chicken Tinga Tacos

Prep: 5 min
Cook: 30 min
Total: 35 min


  • Sauce
    • 1 can (14.05 oz) roasted tomatoes
    • 4 chipotle peppers in adobo sauce
    • 1/2 cup diced white onion (or red onion)
    • 1 1/2 tablespoons coconut sugar
    • 1 tablespoon garlic, fresh
    • 2 teaspoons smoked paprika
    • 2 teaspoons cumin
    • 1 teaspoon oregano
    • juice from 1 lime
  • 2 lb chicken breast tenders, raw
  • Avocado cream
    • 1 ripe avocado
    • 3/4 – 1 cup 2% Greek yogurt
    • 1 teaspoon cumin
    • fresh finely chopped cilantro to taste
    • juice from 1 lime
    • sea salt & pepper to taste
  • For Tacos
    • 12 (white) corn tortillas
  •  Garnish
    • fresh cilantro
    • diced white onion
    • fresh lime


Step 1

In your multifunction cooker or slow cooker, add the ingredients for the sauce. Mix together.

Step 2

Nestle the chicken breasts (or tenders) into the sauce.

Step 3

Add the top of the cooker and cook. For pressure cooking, seal the steam hole, set temperature between HIGH and MEDIUM HIGH, and cook for 25 – 30 minutes. For slow cooking, cook on HIGH for 4 hours or on LOW for 6 – 8 hours.

Step 4

At  the end of the cooking cycle, remove the chicken breasts and add them to a bowl.  Gently pull the chicken apart using forks to be shredded.   Add the shredded chicken back to the sauce and thoroughly mix together.  Pro-tip: before adding the chicken to the sauce, use an immersion blender to make the tinga sauce smooth; another option is to pour the liquid into a blender, pulse blend until smooth, then add it back to the cooker.

Step 5

Cook on low for an additional 6 – 10 minutes, then enjoy!

Step 6

To make the avocado cream, mash up the avocado with a fork – make it as smooth as possible, with no clumps. Add the remaining ingredients, mix together to make smooth and season to taste.

Step 7

If you’re making tacos, toast the tortillas in a skillet without oil.

Step 8

If you want to make a burrito bowl instead, here are some options: your choice of rice (brown rice or cauliflower rice); sautéed bell peppers and onions; tomato, lettuce and avocado cream.