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Tacos have transcended their humble origins to become a beloved staple in both Mexican cuisine and the global culinary landscape. Among the myriad of taco fillings, Chicken Tinga stands out with its rich, smoky flavors and tender consistency. This recipe for Slow-Cooked Crispy Chicken Tinga Tacos combines the convenience of slow cooking with the delightful crunch of crispy toppings, making it an ideal choice for busy weeknights or festive gatherings.

Crockpot Crispy Chicken Tinga Tacos

Discover the delicious flavors of Slow-Cooked Crispy Chicken Tinga Tacos, a dish that beautifully showcases the essence of Mexican cuisine. This recipe combines tender, smoky chicken infused with classic spices and a delightful crunchy topping, perfect for any occasion. With minimal prep time, you can enjoy a savory meal that transforms your dinner routine. Experience a rich culinary heritage and create unforgettable taco nights with these satisfying bites!
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Ingredients
  

For the Chicken Tinga:

2 lbs boneless, skinless chicken thighs

1 large onion, sliced

4 cloves garlic, minced

1 can (14.5 oz) fire-roasted diced tomatoes

2 chipotle peppers in adobo sauce, minced

1 tablespoon adobo sauce (from the chipotle can)

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup chicken broth

For the Crispy Topping:

1 cup panko breadcrumbs

2 tablespoons olive oil

1 teaspoon dried oregano

Salt to taste

For Serving:

Corn or flour tortillas

Fresh cilantro, chopped

Avocado slices

Lime wedges

Crumbled feta or queso fresco (optional)

Shredded cabbage (optional)

Instructions
 

Prepare the Chicken Tinga:

    - Place the chicken thighs in the bottom of the crockpot. Add sliced onions and minced garlic on top.

      - Pour in the fire-roasted diced tomatoes, minced chipotle peppers, adobo sauce, ground cumin, smoked paprika, and season with salt and pepper.

        - Pour chicken broth over the mixture, ensuring the chicken is submerged.

          Slow Cook:

            - Cover the crockpot and cook on low for 6-8 hours or until the chicken is tender and shreds easily.

              Shred the Chicken:

                - Once the chicken is cooked, remove it from the crockpot and shred it using two forks. Return the shredded chicken back to the crockpot and stir it into the sauce. Let it sit for about 20 minutes to absorb the flavors.

                  Prepare the Crispy Topping:

                    - In a skillet over medium heat, combine panko breadcrumbs, olive oil, dried oregano, and a pinch of salt.

                      - Toast the breadcrumb mixture, stirring frequently, until golden brown and crispy, about 3-5 minutes. Remove from heat and set aside.

                        Assemble the Tacos:

                          - Warm the tortillas in a dry skillet or microwave.

                            - Spoon the chicken tinga mixture onto each tortilla and top with a generous sprinkle of the crispy panko topping.

                              - Add fresh cilantro, avocado slices, crumbled cheese, and shredded cabbage if desired.

                                Serve:

                                  - Serve with lime wedges on the side to squeeze over the tacos.

                                    Prep Time, Total Time, Servings: 20 minutes | 8 hours | 6 servings