Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.