With a short ingredient list and a veggie-loaded sauce, these Slow Cooker Chicken Tacos are such a delicious family meal. Plus: You can even make it in the Instant Pot for dinner in just 25 minutes.
Slow Cooker Chicken Tacos
This slow cooker recipe for kids is easy to put together and it’s packed with nutrition from all of the vegetables in the sauce. But, since I know many kids don’t like chunks of veggies, the sauce is blended into the most flavorful base for shredded chicken. This way, you get all the flavor and nutrients in an easy family dinner recipe, with hopefully a little less fuss.
There are also beans in this recipe, adding fiber and satisfaction—and keeping budget in check by not needing too much more expensive chicken. You can totally double the chicken and omit the beans though, which is also a great option to customize it for your family.
You can serve this with easy sides like Fruit Sticks, Sliced Baked Apples, or other fresh fruit. And of course, any taco toppings your family likes!
(You may also like Marinated Chicken Tenders, Instant Pot Butter Chicken, and Easy Toddler Meals.)
The beauty of this shredded chicken tacos recipe is that in addition to not needing to saute the chicken ahead of time, everything cooks together in the slow cooker (or it’s an easy Instant Pot recipe) and then you simply blend the sauce and shred the chicken.
It’s a perfect recipe to make on a weeknight or when you might be a little crunched for time.
Table of Contents
Your toddler won’t eat? Help is here!
Sign up for our email updates to get tips and ideas sent to your inbox.
Ingredients You Need
To make this slow cooker recipe for kids and the parents in the house, you’ll need to have the following ingredients on hand.
- Chicken thighs: This is easiest to do with boneless chicken thighs, though it’s flexible enough that you can make it work with bone-in thighs or another cut including chicken breast or chicken tenders.
- Vegetables: You can use any single veggie or mix of vegetables in this recipe including butternut squash, carrots, red bell peppers, sweet potatoes, and/or onions.
- Mild salsa: Any variety of mild salsa you like adds a lot of flavor to the base of this chicken recipe for kids.
- Cumin and salt: A quick dash of these add more flavor to the mix. You can adjust the salt to share this recipe with a baby as needed, of course.
- Chickpeas, pinto beans, or black beans (fully cooked): You can stir beans into the finished chicken dish for additional fiber and just to make this more filling. We often add them since our kids like them, but you can skip them if you prefer.
TIP: If you want, you can chop the veggies on the weekend when you have more time and let them hang out in the fridge in an airtight container until the day you’re ready to make the tacos.
Step-by-Step Instructions
Here’s a look at the process involved in making this easy dinner recipe so you know what to expect from the process. Scroll down to the bottom of this post for the full information.
- Add the veggies, salsa, cumin, and salt to the slow cooker or Instant Pot. Stir.
- Place the chicken on top in an even layer. Seal and cook.
- Remove chicken and shred with two forks. Blend sauce the sauce.
- Stir everything together and serve with tortillas and desired taco toppings.
Serving Suggestions
Shredded chicken tends to be easier for toddlers (and older babies) to eat, and it’s also a great option here since it’s so easy to bite into! For older kids, they can assemble their own tacos with tortillas, the filling, and any toppings they like.
For younger kids, serve the corn tortillas or flour tortillas, crock-pot chicken tacos filling, and toppings side by side on a plate.
Include toppings such as chopped tomatoes, fresh cilantro, fresh lime juice, shredded lettuce, sour cream, and more as you like.
This also works to serve the chicken mixture over rice.
Frequently Asked Questions
Yes, this recipe takes under 30 minutes start to finish if made in an Instant Pot, which is faster than making it in a crock pot.
Yes, if you follow a recipe for slow cooker chicken and cook as directed, it is a safe way to cook chicken from raw.
Try to ensure that it’s soft and easy to eat. Recipes like this one that create tender shredded chicken are a great option.
How to Store
Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze in a freezer-safe container or bag for up to 6 months. Heat in a heat-safe bowl in 60 second increments in the microwave, stirring in between, or in a small pot over low heat on the stove. Stir often to avoid scorching.
Best Tips for Success
- Use a mild salsa you like the flavor of. (You can use a medium spice one if your kids like spiciness more!)
- Use chicken tenders instead of chicken thighs if you’d like.
- Try pinto beans, chickpeas, or black beans depending on what your family likes.
- Serve the chicken mixture over rice for an easy take on burrito bowls.
- Serve with tortillas, shredded cheese, and any other taco toppings you like.
- Serve deconstructed with the taco ingredients side-by-side for younger toddlers who may not be able to hold and eat a taco just yet.
Related Recipes
I’d love to hear your feedback if you try this recipe, so please comment below to share!
Slow Cooker Chicken and Bean Tacos
Ingredients
- 2 cups diced veggies (such as onion, carrot, red/yellow/orange bell pepper, and/or sweet potato)
- ¾ cup mild salsa
- 1 teaspoon cumin
- ½ teaspoon salt
- 1 pound chicken thighs
- 2 cups garbanzo, black, or pinto beans (or one 14.5 ounce can)
- 8 small tortillas (corn or flour)
- Cheese, salsa, guacamole, avocado for serving
Instructions
- Add the vegetables, salsa, cumin, and salt to the slow cooker. Stir to combine.
- Spread the chicken thighs over the top in a single layer.
- In the slow cooker: Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours in the slow cooker.
- In the Instant Pot: Add ¼ cup water to the vegetable mixture. Seal and cook on HIGH for 8 minutes, naturally release the pressure for 5 minutes, then quick release.
- Remove chicken, set aside on a plate, and shred with 2 forks.
- Return to the slow cooker with the chicken. Add the beans and stir to combine. Cover and let sit on warm until ready to serve.
- Serve with tortillas and any taco toppings your family likes.
Equipment
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze in a freezer-safe container or bag for up to 6 months. Heat in a heat-safe bowl in 60 second increments in the microwave, stirring in between, or in a small pot over low heat on the stove. Stir often to avoid scorching.
- Use a mild salsa you like the flavor of. (You can use a medium spice one if your kids like spiciness more!)
- Place the chicken in an even layer.
- Use chicken tenders instead of chicken thighs if you’d like.
- Try pinto beans, chickpeas, or black beans depending on what your family likes.
- Serve the chicken mixture over rice for an easy take on burrito bowls.
- Serve with tortillas, shredded cheese, and any other taco toppings you like.
- Serve deconstructed with the taco ingredients side by side for younger toddlers who may not be able to hold and eat a taco just yet.
Nutrition
This post was first published January 2019.
If I subbed frozen sweet potatoes, would I need to change cooking time or possible decrease the 1/4 cup water? Aldi has those great frozen pre-cute sweet potatoes!
I think it should be the same!
You’re so sweet to answer so quickly. Thank you!
To double the recipe, how do you layer the chicken thighs, in two layers in the crockpot ? Or layer of chicken, layer of veg, layer of chicken?
I’m loving it with butternut squash and black beans!
I would double everything, stir it together, and put the lid on. It will work fine regardless of how it’s layered. Enjoy!
If doubling the recipe, do you stack the chicken thighs so you have two layers? What do you recommend?
Btw – I love making these with butternut squash as the veg!
Hey, I’m trying to figure ot out too. Is it 1/4 cup? It says water but it doesn’t specify what is the 1/4. Is it a cup, a tablspoon, 1/4 pot, etc. I assume 1/4 cup so I’m winging it. Wish me luck lol
This is now my go-to “oh crap we ate all the leftovers, now what’s for dinner” meal. I always have frozen chicken breasts, salsa, and odds-and-ends veggies on hand, and my 4-year-old DEVOURS this (and husband is pretty happy anytime it’s taco night too, and my blood sugar thanks you for a good-carb meal). Two frozen chicken breasts (I freeze them individually, 9 oz each) with good old HyVee salsa for 14 minutes in the instant pot comes out perfectly! Thank you so much for yet another winner.
Love that! (Hyvee has some great store brand products!)
We have made this so many times in the last few months and it’s still our favorite! We love eating it on tostadas and tortillas. I’ve used celery, carrots, and peppers as the veggies with the salsa and it turns out great every time.
This recipe has become a fast favorite in our household! It’s great to have an easy option that the adults and our toddler love. It also makes great leftovers.
For the instant pot instructions, what does 1/4 water mean? Eg 1/4 cup or 1/4 of pot etc? Thanks!
Water, sorry!
Hey, I’m trying to figure ot out too. Is it 1/4 cup? It says water but it doesn’t specify what is the 1/4. Is it a cup, a tablspoon, 1/4 pot, etc. I assume 1/4 cup so I’m winging it. Wish me luck lol
Yes, cup, sorry!
These tacos are insanely flavorful. I love that my 4 year old didn’t even know there were veggies and ate it! I loved them so much and it was so easy to make. This is a winner!
Can I make this ahead of time? If so, what’s the best way to reheat it?
Sure, to reheat warm in the microwave in 60 second increments, stirring in between, or over low heat in a pot on the stove stirring as it warms.