Tuesday, July 19, 2016
slow cooker chicken tinga tacos
Chicken Tinga Tacos. They just sound delicious, don't they? We LOVED them. Three musts that make these better than other tacos: the feta cheese sauce, the diced red onion and Tapatio sauce dashed over the top.
slow cooker chicken tinga tacos (i heart nap time)
2 pounds boneless, skinless chicken (I used frozen)
1 (14.5 ounce) can fire roasted tomatoes or Ro-tel tomatoes
1/2 diced onion
3-4 chipotle peppers in adobo sauce
1 teaspoon minced garlic
1 teaspoon taco seasoning
1/2 teaspoon salt
4 ounces cream cheese, softened (I used light)
3 tablespoons feta cheese (I used light)
1/2 lemon, juiced
whole milk, if needed
diced red onion
Place chicken breasts in the slow cooker.
In a blender, add the tomatoes, onion, peppers, garlic, taco seasoning and salt. Pulse 3 to 5 times. Pour over the chicken. Cook on High for 6 hours (if chicken is frozen) or until you are able to shred the chicken.
For the feta crema, stir the cream cheese, feta and lemon juice until smooth. Add milk if needed to thin it out.
Serve chicken tinga inside tortillas with your favorite toppings.