Easy Chicken Tinga Tacos

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!

• Preparation Time: 15 mins
• Cooking Time: 6 hr
• Total Time: 6 hr 15 mins
• Calories: 206 Calories

Ingredients

• 1 tablespoon garlic powder
• ¼ cup sour cream, or to taste
• 1 pinch seasoned salt, or to taste
• 3 pounds skinless, boneless chicken breast
• 7 ounces chipotle salsa
• 1 (14 ounce) can Pickled Hot Jalapeno Peppers
• 12 (6 inch) warm corn tortillas, or as needed

Recipe Instructions

Step 1

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.

Step 2

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).

Step 3

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.

Step 4

Fill warmed tortillas with chicken mixture and top with sour cream.