Go Back
–+ servings
Chicken Tinga Tacos with Cilantro Ranch Slaw

Chicken Tinga Tacos with Cilantro Ranch Slaw

Charlotte Hancey
Chicken breasts are slow cooked with chipotle peppers, fire roasted tomatoes and more then shredded. Tacos are topped with a creamy cilantro ranch slaw. The best tacos!
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Slow Cook 4 hours
Total Time 4 hours 15 minutes
Course Main Course
Cuisine Mexican, Tex-Mex
Servings 8

Equipment

  • Slow Cooker

Ingredients
  

  • 4-5 boneless skinless chicken breasts
  • 2 teaspoons garlic powder
  • 2 teaspoons ground cumin
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 2 cans (14 oz each) fire roasted diced tomatoes
  • 1-2 canned chipotle peppers in adobo sauce, diced
  • 1/2 large yellow or white onion, diced
  • 5 cloves garlic, minced

For the slaw:

  • 1 bag (14 oz) classic coleslaw (just the veggies - no dressing)
  • 1 packet dry Hidden Valley Ranch dressing mix
  • 1 cup mayonnaise
  • 1/2 cup buttermilk
  • 1 bunch fresh cilantro
  • 1/2 fresh jalapeno, seeded (use whole if you like spice)
  • 2 tomatillos, husked and cut into fourths
  • 1 clove fresh garlic
  • 1 lime, juiced

For serving:

  • Flour or corn tortillas (we love street taco sized)
  • Avocado slices
  • Queso fresco or cojita cheese

Instructions
 

  • Place chicken breasts in slow cooker. Sprinkle garlic powder, cumin, onion powder, oregano, salt and pepper on top.
  • Add tomatoes, chipotle peppers, onion and garlic on top of the chicken breasts, cover and cook for 4 hours on high or 8 hours on low.
  • Optional: Place fire roasted tomatoes, chipotle peppers, onion and garlic in a food processor or blender. Blend until smooth then pour over chicken. (Great option if you don't like chunks of tomatoes and onions!)
  • When chicken is cooked and tender, remove and place on a platter or cutting board. Shred with two forks then add back to sauce. Stir to combine and keep warm until ready to serve.

To make slaw:

  • In a food processor or blender, add ranch dressing mix, mayonnaise, buttermilk, cilantro, jalapeno, garlic and lime juice. Blend until smooth.
  • Place coleslaw in a large bowl, add one cup of the dressing then toss to combine. Reserve extra sauce for garnishing individual tacos (or as a dip).
  • To serve place chicken in tortillas, then top with slaw and other garnishes of choice.
Tried this recipe?Let us know how it was!