Crockpot Crispy Chicken Tinga Tacos

Prep Time 20 minutes
4 hours
Total Time 4 hours 20 minutes
Servings 5


  • Klarbrunn Pomelo Grapefruit Sparkling Water for serving
  • 1 ½ lb. Chicken Thighs boneless and skinless
  • 1 small Yellow Onion finely chopped
  • 1 ½ cups Red Enchilada Sauce
  • 2 tsp. Italian Dried Herb Seasoning
  • 1 tsp. Ground Cumin
  • 1 tsp. Sea Salt
  • 12 Corn Tortillas
  • 1 ½ cups Shredded Cheese
  • Guacamole for serving
  • Pickled Onions for serving


  • Combine the chicken thighs, chopped onion, enchilada sauce, herb seasoning, cumin, and salt into the crockpot. Set to on the highest temperature for 4 hours.
  • Shred the chicken using two forks.
  • (Optional) If wanting to make crispy, preheat the oven to 450F. Line a large baking pan with parchment paper.
  • Warm up the corn tortillas to either serve the chicken tinga as is with the shredded cheese, guacamole, and pickled onions. Or you can fill each corn tortilla with the chicken tinga and shredded cheese to place on the prepared baking pan, drizzle with olive oil, and bake for 8-10 minutes on each side.
  • Enjoy warm with Klarbrunn Pomelo Grapefruit for a complimentary refreshment!