EASY CHICKEN TINGA TACOS

Easy Chicken Tinga Tacos image

I created this recipe one New Year's Eve when looking for an easy chicken tinga. This is always a big hit at my parties. The leftovers taste great and you can serve it the next day over rice, or anything really!

Provided by KristinaA

Time 6h15m

Yield 12

Number Of Ingredients 7

Ingredients

3 pounds skinless, boneless chicken breast
1 tablespoon garlic powder
7 ounces chipotle salsa
1 (14 ounce) can pickled carrots and jalapenos, sliced
1 pinch seasoned salt, or to taste
12 (6 inch) warm corn tortillas, or as needed
¼ cup sour cream, or to taste

Steps:

Rinse chicken breasts and pat dry. Lay in a slow cooker and sprinkle with garlic powder. Pour salsa over top and then picked carrots and jalapenos, plus all juices.
Cook on Low until chicken is no longer pink in the center and the juices run clear, 6 to 7 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Remove chicken from the slow cooker and shred. Return shredded chicken to the slow cooker and sprinkle seasoned salt in. Mix around the chicken in the juices.
Fill warmed tortillas with chicken mixture and top with sour cream.

Nutrition Facts : Calories 205.8 calories, Carbohydrate 17.4 g, Cholesterol 60.7 mg, Fat 4.1 g, Fiber 2.4 g, Protein 24.6 g, SaturatedFat 1.4 g, Sodium 412.7 mg, Sugar 4 g