truff kitchen

Slow Cooker Chicken Tinga Tacos

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Cook Time

8 hours

Prep Time

15 minutes

Servings

6

Ingredients

6 bone-in chicken thighs

1 teaspoon salt

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon black pepper

½ teaspoon dried oregano

2 tablespoons olive oil

1 small yellow onion, peeled and diced

4 garlic cloves, peeled and chopped

1 can (15 ounces) crushed tomatoes

2 tablespoons TRUFF Original Hot Sauce

1 tablespoon chipotle peppers in adobo

12 corn tortillas

Guacamole, chopped red onion, crumbled queso fresco cheese, chopped cilantro, and fresh lime, for topping and serving

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Slow Cooker Chicken Tinga Tacos

This zesty and tender chicken tinga taco recipe is super easy and perfect for the weekend. Slow cooked and simmered in a vibrant and fiery sauce steeped in TRUFF Original Hot Sauce. The hot sauce’s ingredient combination of vine-ripe red chili peppers, black truffle, agave, and spices pair so well with this classic Mexican street food. We love serving these tacos with an assortment of tasty toppings, especially guacamole, fresh cilantro, and crumbled queso fresco.

Instructions:

  1. Pat chicken thighs dry with paper towels and season with salt, cumin, paprika, pepper, and oregano.

  2. Heat olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken, and sear until golden brown on both sides, about 3 minutes per side.

  3. Transfer the chicken to your slow cooker and add the onion, garlic, crushed tomatoes, hot sauce, and chipotle peppers, stir to combine. Cook for 7 to 8 hours on low or until the chicken is fork tender.

  4. Remove the chicken from the slow cooker, remove the bones and skin, and shred, using a fork.

  5. Return the shredded chicken to the cooker and stir to combine with the sauce. Serve with corn tortillas and an assortment of toppings (we love guacamole, red onion, queso fresco, and cilantro).

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