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 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, 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.

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 Instant Pot) 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.

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.
• 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.

1. Add the veggies, salsa, cumin, and salt to the slow cooker or Instant Pot. Stir.
2. Place the chicken on top in an even layer. Seal and cook.
3. Remove chicken and shred with two forks. Blend sauce the sauce.
4. Stir everything together and serve with tortillas and desired taco toppings.

Can I make this recipe in the Instant Pot?

Yes, it works really well and is fast! See the recipe section below for details.

How should I serve this to my kids?

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 tortilla, filling, and toppings side by side on a plate.

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.

I’d love to hear your feedback if you try this recipe, so please comment below to share!

• 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 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.

• 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.

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

This post was first published January 2019.