Slow Cooker Tinga de Pollo Poblano Tacos. The crock pot works perfect for this chicken, chorizo and potato taco recipe. With a base of refried beans and a topping of avocado, you’ve got an easy tingalicious weeknight dinner.
Serve this with Gulf Coast Style Baked Rice for a balanced meal.
Slow cooker recipes are undeniably a hit right now, especially with the Fall and Winter months coming up!
There’s no question why—there’s nothing like good, slow cooked comfort food that sticks to your ribs and just makes you happy. Plus, you can set it and forget it. For this Sunday Supper, bring your best slow cooker comfort food recipes to the table.
Having just returned from New Mexico with tons of Southwestern inspiration and a car load of New Mexico spices, it wasn’t hard for me to turn towards some chile powder, poblano peppers and chorizo for these chicken tinga tacos.
This recipe worked beautifully in the slow cooker. A few years ago, I purchased a new crockpot that had an insert that could be used on the stove top. I love that feature.
If you don’t have an insert, please take the time to brown the chicken in a skillet before you add it to the crock pot. I don’t subscribe to the theory of dumping meat directly into the crock pot without searing first. It’s a life long habit of mine that was strongly reinforced when I attended culinary school. I’ve included an affiliate link for your convenience.
Once this dish is complete, taste and adjust the seasonings. For example, I added a bit more salt to our taste, and an additional heaping teaspoon of the New Mexico Chile Powder. The additional chile powder added more complexity and depth. It also added more spice, so taste before you add.
The end flavor result is killer. The chorizo adds texture and a smoky edge, the potato a creamy smooth treat, and the chicken which has taken on all of those Southwestern flavors is exquisite. The refried bean, as a base, just ramp up the experience even more.
Recipe for Slow Cooker Tinga de Pollo Poblano Tacos
I hope you give this one a try and if you do, please come back and let me know how you liked it and give the recipe a star rating. Your feedback is valuable to me for developing future recipes.
More chicken tacos recipes
And if you’re taco crazy like us, don’t miss my Tacos Category. You’ll find lots of great recipes, including the most popular taco recipe on my site for Shrimp Tacos with Lime Dressing.
Slow Cooker Tinga de Pollo Poblano Tacos
Ingredients
- 1 14 1/2 ounce can chopped tomatoes not drained
- 2 – 3 canned Chipotle Peppers in Adobo Sauce seeds and veins scraped away
- 1 tablespoon Adobo Sauce from can
- 2 cloves garlic peeled
- 2 pounds chicken breast boneless, skinless
- 1/8 cup all-purpose flour
- Salt and pepper to taste
- 1 teaspoon New Mexico Red Chile Powder
- 1/2 ground Chorizo sausage
- 1 yellow onion diced
- 1 poblano pepper diced
- 2 cups potatoes 1 inch cubes
- 1 good splash Sherry vinegar
- 1 good splash White wine
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Mexican Oregano
Instructions
- In a food processor, blend together the canned tomatoes, the Chipotle peppers, the adobo sauce and garlic.
- Rinse chicken and pat dry with a towel. I used 1/2 boneless skinless chicken breast and 1/2 boneless skinless chicken thighs. Sprinkle one side of the chicken with flour. Shake to remove access flour.
- Salt and pepper the chicken to taste. Sprinkle the floured side of the chicken with the New Mexico Chile Powder. Then gently rub it into the chicken.
- In a fry pan, or your stove top friendly Slow Cooker Insert, heat the pan over medium high heat. When hot, add crumbled Chorizo Sausage. Let it cook a couple of minutes to release some fat. Move the sausage to the edges of the pan and add the chicken, floured side down. Let the chicken sear for about 5 minutes, then turn. Sear the other side for a couple of minutes.
- Add the chopped poblano and onion to the mixture and let cook for about 2 minutes.
- Move the mixture to your slow cooker. Sprinkle the potatoes on top of the chicken, sausage mixture. Top with the red sauce from the food processor.
- Sprinkle with the Mexican Oregano, the Sherry Vinegar, the White Wine and the Worcestershire. Cover and cook on low 6 hours or high 3 hours.
- Taking two forks, shred the chicken meat inside the pan. Stir well and adjust seasonings.
- To serve, heat corn tortillas. Spread the tortillas with refried beans. Top with Chicken Tinga Mixture. Garnish with chopped avocado, diced yellow onion, and Mexican Crumbling Cheese. Serve immediately.
