TSG Recipe — Slow Cooker Chicken Tinga Tacos

Grab a bottle of tequila and your slow cooker, friends. It's taco time. 

Our newest blend Tinga Tomorrow is the ultimate secret weapon for perfect slow cooker tacos every time. Its smoky-spicy tomato flavor is a great way to spice up your weeknights without much effort.

Just think — you can set it tonight and have tinga tomorrow. 

Slow Cooker Chicken Tinga Tacos

Ingredients (serves 4-6)

  • 2-2.5 pounds of boneless skinless chicken breast, patted dry 
  • 1 large onion, diced
  • 1 (14.5 oz.) can fire-roasted diced tomatoes
  • 4 Tbsp. chicken stock
  • 2 Tbsp. The Spice Guy Tinga Tomorrow blend
  • 2 Tbsp. olive oil
  • Street taco tortillas (we used corn)
  • Optional Toppings — cilantro, cotija cheese, avocado, sour cream, etc. 


  • Heat skillet to medium-high heat with 2 Tbsp. olive oil. 
  • While pan is heating, cover chicken breasts on both sides in 1 Tbsp. of Tinga Tomorrow blend.
  • Add chicken to skillet and sear 1-2 minutes on both sides to lock in flavor for slow cooker.
  • Add diced onion to bottom of the slow cooker, top with seared chicken. 
  • Add tomatoes, chicken stock and remaining 1 Tbsp. of Tinga Tomorrow. (Add more if you prefer more spice) 
  • Slow cook on slow for 6 hours or high for 3.5. 
  • When finished, open lid, shred chicken with two forks and mix with liquid. Recover and cook on high for at least 30 more minutes. 
  • Drain excess liquid if needed. Serve on tortillas with optional toppings. 

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