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Easy Slow Cooker Chicken Tinga Tostadas Recipe with Creamy Avocado Crema

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A flavorful and easy slow cooker chicken tinga recipe served on crispy tostadas with a smooth, tangy avocado crema. Perfect for quick weeknight dinners or casual gatherings.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs
  • 1 can (7 oz) chipotle peppers in adobo sauce
  • 1 can (14 oz) fire-roasted diced tomatoes
  • 1 medium white onion, thinly sliced
  • 3 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • Salt and freshly ground black pepper, to taste
  • 1 cup low-sodium chicken broth
  • 2 tbsp olive oil
  • 2 ripe avocados, peeled and pitted
  • 1/2 cup sour cream or Greek yogurt
  • 1 lime, juiced
  • 1 small garlic clove
  • Salt, to taste
  • Water, as needed for thinning
  • 12 small corn tortillas
  • Vegetable oil, for frying
  • Optional toppings: crumbled queso fresco, chopped cilantro, sliced radishes, diced red onion, lime wedges

Instructions

  1. In a skillet over medium heat, warm 2 tbsp olive oil. Add the thinly sliced onion and minced garlic, sauté until translucent and fragrant, about 3-4 minutes.
  2. Transfer the sautéed onion and garlic to the slow cooker. Add chicken thighs, chipotle peppers in adobo sauce (start with 2 peppers and sauce, adjust later), fire-roasted tomatoes, cumin, oregano, chicken broth, salt, and pepper. Stir gently to combine all flavors.
  3. Cover and cook on low for 6 hours or on high for 3 hours. Stir halfway through if possible.
  4. Remove the chicken thighs and shred with two forks. Return shredded chicken to the slow cooker and stir into the sauce. Taste and adjust seasoning or chipotle peppers as desired.
  5. While chicken is cooking, blend avocados, sour cream, lime juice, garlic clove, and salt in a blender. Add water one tablespoon at a time until smooth and creamy.
  6. Heat vegetable oil in a skillet over medium-high heat. Fry corn tortillas one or two at a time until crisp and golden, about 30 seconds per side. Drain on paper towels and season with a pinch of salt. Alternatively, bake tortillas at 400°F for 8-10 minutes, flipping halfway.
  7. Assemble tostadas by spooning chicken tinga onto each crispy tostada. Drizzle with avocado crema and garnish with crumbled queso fresco, cilantro, radishes, and a squeeze of lime.

Notes

Sauté onions and garlic before adding to slow cooker for better flavor. Adjust chipotle peppers to control heat. Fry tostadas quickly to avoid burning. Blend avocado crema until ultra-smooth, adding water gradually. Keep slow cooker lid on during cooking to maintain moisture. Use electric mixer to shred chicken faster but avoid overmixing.

Nutrition

Keywords: slow cooker, chicken tinga, tostadas, avocado crema, easy dinner, Mexican recipe, chipotle, slow cooked chicken

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