Slow Cooker Chicken and Bean Tacos

Slow cooker chicken tacos on plate with sides.

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.)

Course Dinner

Cuisine Mexican

Prep Time 10

Cook Time 7

Total Time 7 10

Servings

Calories 424kcal

Author Amy Palanjian

Equipment

Crockpot

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

US Customary - Metric

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 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