Slow Cooker Chicken and Bean Tacos
With a short ingredient list and a veggie-loaded sauce, these Slow Cooker Chicken Tacos are such a delicious family meal. (You can even make it in the Instant Pot for dinner in just 25 minutes.)
Servings: 6
Calories: 424kcal
Equipment
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 1/4 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.
- 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.
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
Calories: 424kcal | Carbohydrates: 47g | Protein: 22g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 784mg | Potassium: 623mg | Fiber: 7g | Sugar: 8g | Vitamin A: 6524IU | Vitamin C: 2mg | Calcium: 102mg | Iron: 4mg