My Whole Family Loves This Magical 4-Ingredient Chicken Dinner

There was a solid year when my daughter would only eat ground beef tacos. I’d try to slip in some black beans, pork, or chicken, but she wouldn’t have it. That’s when I decided to try a new tactic—have her help me make the tacos. She was only six years old, but I knew from previous experience that if I wanted her to try something new, she needed to be a part of the process. 

Getting Kids Involved in the Kitchen

I love to cook, and I was excited when my daughter became old enough to help me in the kitchen. She would grab her stool, and I’d give her tasks like mixing, whisking, and stirring. She loved the salad spinner, too, so I’d give her heads of lettuce to tear, wash, and spin.

On the day we came up with our taco recipe, I had asked her what she wanted for dinner. She said, “Tacos?” and I took that vague decree as a sign we could try something new.

We started our “cooking” at the grocery store. I took her by the chicken and casually asked, “What about chicken for tacos? You can help me make them!” She nodded, perhaps a bit reluctantly, but I let her choose the packages of chicken, and that seemed to spark some interest.

Next, I took her to the salsa aisle and asked her which one looked the best. I knew she liked spicy food, so I told her to look for anything labeled “hot” or “spicy.” She found a jar and we added it to the cart.

Slow Cooker Success

My daughter liked the idea of using the slow cooker—we’d used it together before to cook other meals—so I pulled it down and we got to work. I let her take the lead, adding the chicken and salsa to the slow cooker and then mixing it all with her hands. After having that interesting tactile experience, which she seemed to enjoy, we washed our hands with warm, soapy water and covered the chicken with a lid.

When the chicken was gloriously tender a few hours later, I transferred it from the slow cooker to a cutting board. Once it had cooled a bit, I let her shred it with two forks. Then, I gave her a few limes and she squeezed the juice over the top. After tossing everything together and enjoying several samples, she declared it was “ready,” and we’ve been enjoying this simple taco recipe ever since!

How To Make My 4-Ingredient Slow Cooker Chicken Tacos

To make 6 to 8 servings, you’ll need:

• 2 pounds mixed boneless, skinless chicken thighs and/or breasts
• 1 cup prepared tomato salsa
• 1 lime
• Salt and freshly ground black pepper, to taste
• Warmed tortillas, for serving
• Optional toppings: shredded lettuce, diced tomatoes, sour cream, sliced avocado or guacamole, hot sauce, and/or more salsa

Add the chicken to a 5 or 6-quart slow cooker. Cover the chicken with the salsa, then toss to coat. Nestle the chicken into the bottom of the slow cooker insert in an even layer. Cover the slow cooker with the lid, then cook until the chicken pulls apart easily with 2 forks, about 3 hours on high or 6 hours on low.

Transfer the chicken to a cutting board and let it cool slightly. Meanwhile, zest and juice the lime. Use two forks to shred the chicken into bite-sized pieces. Transfer to a large bowl, season with salt and pepper to taste, and toss with the lime zest and juice.

Serve the chicken with warmed tortillas and toppings of your choice.

Let the chicken cool to room temperature, then transfer to a food storage container. Cover with a lid and refrigerate; enjoy within 5 days. If freezing, place in a freezer bag, remove any excess air, and seal. Label and date the bag and use within 3 months. To reheat, add chicken to a saucepan with a few tablespoons of water or salsa and set over medium-low heat. Cover and cook, stirring often, until hot.

Tips for Making These Tacos

• The secret to the best tacos is using a mix of chicken thighs and breasts so that the meat stays tender. 
• It’s also important to use a really good salsa, preferably one on the thicker side. My favorite is Frontera’s Double Roasted Tomato Salsa, which is packed with flavor and thick with obvious pieces of tomato, onion, and cilantro. 
• To jazz things up, sometimes I cover the chicken in a mixture of chili powder, cumin, and oregano before adding the salsa. Or I add a chopped onion and some garlic to the mix. There are plenty of options for playing with flavor to make this your own!

More Kid-Approved Favorites

• 2-Ingredient Egg Tortilla
• Chicken Piccata Pasta
• Cheesy Baked Hot Dogs
• Broccoli-Cheddar Egg Bites