Slow-Cooker Chicken Tinga Tacos

A similar Instant Pot recipe calls for 8 minutes at high pressure and then letting the pressure release naturally.

If you make this often, as I do, here’s a handy tip: After making, combine what’s left in your chipotle and tomato sauce cans, divide into batches, then freeze. (I freeze them in ramekins or small plastic containers then unmold and pop into a freezer bag.) The next time you make it, just toss your premixed tomato-chipotle puck into the slow cooker. Sure, it probably alters the ratio of adobo to tomato paste slightly, but you don’t have to fuss with leftover partial cans each time.

Just made this in the instant pot. Added a half cup of stock as suggested in another recipe so as to allow the pressure to build. Natural release for 15 minutes. Looks good but next time I’d add more chipotles as it wasn’t spicy enough for me!

This is an very good recipe. Pork Tinga is awesome as well. Try using feta cheese instead of the Mexican crema or sour cream. Although not authentic Mexican, the feta is a delicious topping.

can you do this in an instant pot?

For cooks here ask about converting this slow cooker recipe to Dutch oven for stove top or oven cooking, see Wms. Sonoma's conversion general 'how to'. https://blog.williams-sonoma.com/slow-cooker-vs-dutch-oven-a-conversion-guide/ I always use Dutch oven (my preference is Emile Henry's line) and start the dish on stove top (to brown meat or saute veg and add ingredients together) and move to oven. Temp and time vary per dish being cooked. I'll use Dutch oven for this.

If you're looking for something that's easier to use, you can find ground chipotle in the spice section. I haven't made this recipe, but I've used it in another recipe with about 1/4 teaspoon to replace 1-2 chipotles.

For those wondering about using chicken breasts rather than thighs: I did this and it was wonderful - loved by parents and eight year old kid alike. Used the slow cooker on low for 4 hours, added the corn and then cooked on high for 20 minutes. So good, so easy!

Excellent and easy. I followed the recipe exactly although the chicken I had was in a frozen lump as were the chiles in adobo. I also used a cup of frozen tomatoes so, starting with everything frozen, I wasn’t sure how it would turn out. But I popped it all in my slow cooker on high for about 4 hours and it was tender and flavorful. Definitely a keeper.

This recipe sounds tasty but I happen to dislike the smoky flavor of chipotles. Any suggestions for substitutes?

What cut of pork do you suggest?

This was excellent. I made according to the recipe, except that I cooked it closer to 7 hours rather than 6 because the thighs weren't ready to shred. I added about 4 oz. of diced chorizo (recipe says OK to add), and used only 1 whole chili with the adobo sauce. So happy I chose tostadas rather than soft tacos, as the crunch they added was perfect. Sliced onions on top is a must, as well as a squirt of sour cream and in our case, guacamole (I buy both in squeezable packages for convenience.)

8 minutes in instant pot

These were pretty good! I didn’t add the corn or do the steps at the end. No bay leaf but I did add the lime while it was cooking rather than the end. When it was done I took all the liquid and boiled it down in a pot on the stove until thick and added it back to the shredded chicken. Otherwise the chicken wouldn’t have been flavorful. Instead of adding the corn, I made a salsa from fresh tomatoes/avocado/lime/cilantro/red onion to serve on top. Delicious!

I used pork tenderloin and added 3 chipotles and extra adobo because we like spicy food. Served it on tostados with a side salad for dinner and husband ate the leftovers on a soft roll for lunch the next day. Definitely a keeper recipe.