With a short ingredient list and a veggie-loaded sauce, these Slow Cooker Chicken Tacos are such a delicious family meal.
– Chicken thighs – Vegetables – Mild salsa – Cumin and salt – Chickpeas, pinto beans, or black beans (fully cooked)
Add the vegetables (such as onion, carrot, red/yellow/orange bell pepper, and/or sweet potato), salsa, cumin, and salt to the slow cooker. Stir to combine.
Spread the chicken thighs over the top in a single layer. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours in the slow cooker.
Remove chicken, set aside on a plate, and shred with 2 forks. Puree the vegetable mixture with an immersion blender or by transferring to a regular blender.
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. Serve deconstructed with the taco ingredients side by side for younger toddlers.
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.
For a quicker version of this recipe, click the link below to see the directions for making this in the Instant Pot.