Slow Cooker Tinga De Pollo Poblano Tacos Recipe

Alright, guys, get ready to transform your kitchen into a fiesta of flavors with this smokey, spicy chicken tinga recipe—a dish so comforting and vibrant, you’ll want to share the goodness with everyone you know (but hey, no judgment if you keep it all to yourself).

The flavors combine perfectly in my Slow Cooker Tinga De Pollo Poblano Tacos recipe. Tender chicken thighs infused with roasted poblano peppers and fire-roasted tomatoes bring a delightful smoky heat to these tacos.

Chipotle peppers and smoked paprika add depth, and I like finishing them with diced onions and fresh cilantro. The beauty of this dish is that it’s a way to experience the authentic Mexican flavors you’d find in a taco joint, only these are so much healthier.

Slow Cooker Tinga De Pollo Poblano Tacos Recipe Ingredients

• Chicken Thighs: Rich in protein, juicy, and flavorful.
• Poblano Peppers: Mildly spicy with a subtle sweetness, vitamin-rich.
• Chipotle Peppers: Smoky, spicy, add depth and heat.
• Fire-Roasted Tomatoes: Slightly charred, providing sweetness and umami.
• Adobo Sauce: Adds smoky and tangy flavors, enhances savory taste.
• Oregano: Aromatic herb, provides earthy and slightly minty notes.
• Ground Cumin: Adds warm, earthy flavor, common in Mexican cuisine.

Slow Cooker Tinga De Pollo Poblano Tacos Recipe Ingredient Quantities

• 2 pounds boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 2-3 poblano peppers, roasted, peeled, and sliced
• 1 (14-ounce) can fire-roasted diced tomatoes
• 2 chipotle peppers in adobo sauce, chopped
• 1 tablespoon adobo sauce
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Corn tortillas
• Toppings: diced onion, chopped cilantro, lime wedges

How to Make this Slow Cooker Tinga De Pollo Poblano Tacos Recipe

1. Preheat a skillet over medium heat. Pour in the olive oil, then add the sliced onion and minced garlic. Sauté until the onion is clear and the scent has filled your kitchen.

2. Put the slow cooker to use. Transfer the sautéed onion and garlic to it. Add the chicken thighs on top.

3. Place the sliced and roasted poblano peppers in the slow cooker.

4. Add the fire-roasted diced tomatoes along with their liquid.

5. Incorporate the minced chipotle peppers, adobo sauce, oregano, cumin, smoked paprika, salt, and pepper. Fold gently to mix.

6. Place the slow cooker lid on and set the cooker to low for 6-7 hours, or to high for 3-4 hours. Let it run until the chicken is tender and can be shredded with little effort.

7. After cooking, take the chicken from the slow cooker and use two forks to shred it.

8. Put the chicken back in the slow cooker, and combine it with the sauce.

9. Heat the corn tortillas in a dry skillet or in the microwave.

10. The tinga de pollo is served on warm tortillas and is topped with diced onion, chopped cilantro, and a squeeze of lime juice.

Slow Cooker Tinga De Pollo Poblano Tacos Recipe Equipment Needed

1. Skillet
2. Slow cooker
3. Cutting board
4. Chef’s knife
5. Garlic press (optional)
6. Tongs
7. Measuring spoons
8. Wooden spoon or spatula
9. Two forks
10. Microwave (optional, for heating tortillas)

FAQ

• Q: Can I use chicken breasts instead of thighs?A: Precooked chicken breast can be used, but thighs tend to be more flavorful and juicier after slow cooking.
• Q: How spicy is this dish?The level of spiciness in the dish is moderated by the use of chipotle and poblano peppers. Use less chipotle and the dish will be less spicy.
• Q: Can I prepare this recipe without a slow cooker?A: Indeed, it’s possible to simmer it on the stovetop in a covered pot for approximately 1-1.5 hours, until the chicken achieves tenderness.
• Q: How do I roast the poblano peppers?A: You can cook them over an open flame or under a broiler until the skin is charred. Then you can peel off the skin after it cools.
• Q: Can I prepare this recipe in advance?A: For sure, the tastes get richer as time passes. Keep in the refrigerator for as long as 3 days or stash in the freezer for when you’re ready to use it.
• Q: Are there vegetarian options for this recipe?A: For a plant-based substitute, try jackfruit or mushrooms instead of chicken.

Slow Cooker Tinga De Pollo Poblano Tacos Recipe Substitutions and Variations

Substitute with boneless, skinless chicken breasts for boneless, skinless chicken thighs.
Poblano peppers—if you prefer a milder stuffing, use anaheim peppers or green bell peppers.
Diced tomatoes, fire-roasted: Use regular diced tomatoes instead, if you like, but for go-for-broke flavor, reach for the fire-roasted variety. They have a serious edge over conventional tomatoes in almost every department—smokiness, depth, richness, and sweetness among them.
Smoked paprika and a touch of cayenne pepper for smokiness and heat. Replace chipotle peppers in adobo sauce with these ingredients.
Corn tortillas. If corn is not available, flour tortillas are a substitute.

Pro Tips

1. Roast the Poblanos Perfectly For the best flavor, roast the poblano peppers until they are well-charred on all sides. This can be done directly over a gas burner or under the broiler. After roasting, place them in a bowl covered with plastic wrap for about 10 minutes; this will make peeling easier.

2. Enhance the Smokiness Consider adding a touch more smoked paprika if you want a deeper smoky flavor, or even a small amount of liquid smoke, but be careful not to overpower the dish.

3. Layer the Seasoning Season the chicken thighs with a little salt and pepper before adding them to the slow cooker. Layering seasoning at different stages can enhance the overall flavor profile.

4. Make it Creamy For a creamier texture, you can stir in a small amount of Mexican crema or sour cream into the finished chicken tinga before serving.

5. Toast the Tortillas For extra flavor, toast the corn tortillas over an open flame or in a dry skillet until they develop charred spots. This adds a wonderful depth and enhances their texture.