These easy slow cooker tacos will help you get dinner on the table fast!
One of the great things about blogging is that sometimes I get a little sneak peek at cool new books.
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This slow cooker chicken taco recipe comes straight out of a new cookbook by authors Alessandra Macaluso and Amy Godiwalla.
What a Good Eater! features no-nonsense recipes for families.
But as the subtitle suggests, the goal of the book is to broaden the palates of babies and toddlers.
In other words, it’s okay for little people to eat real food! They can enjoy spices and flavors; they just need to be introduced to them. That’s what this book is about. Introducing a variety of flavors.
These slow cooker tacos from What a Good Eater! took me less than ten minutes to get cooking, and can be served tostada style, too.
Shredded Chicken Slow Cooker Tacos
- 1 ¼ pounds boneless skinless chicken breast (preferably organic)
- 15 ounces low-sodium black beans drained
- 14 ounces frozen corn (preferably organic, straight from freezer)
- 16 ounces mild store-bought salsa (preferably organic or homemade)
- ½ cup water
- 1 tsp. sea salt
- ½ tsp. pepper
- 1 tsp. ground cumin
- 1 cup fresh cilantro minced
- Whole wheat or organic corn tortillas (optional)
- Add all the ingredients except the cilantro and tortillas (if using) to the slow cooker. (No need to cut the chicken.) Mix the ingredients well.
- Slow cook on low for approximately 8 hours, undisturbed. The meal is ready when the chicken is fork tender. Shred all of the chicken using a fork and knife. Add the cilantro and mix well.
Soft Chicken Tacos
- Place the chicken mixture in a whole wheat tortilla. Top with grated cheese and sour cream. Roll the tortilla up to create a soft taco or burrito, then slice it into bite-size circles for your toddler. Adults looking for extra spice can add jalapeños to the adult soft tacos only.
- Place the chicken mixture in a bowl over cooked rice. Top with grated cheese and sour cream. Serve your toddler the burrito bowl with a spoon.
- Instead of tacos or burritos, another way to enjoy this chicken filling is on a tostada. I place organic corn tortillas flat on a cookie sheet and bake in a 325 oven for about half an hour or until crispy. If you'd like, you can fry them. (I don't buy the pre-made tostadas since I've yet to see any that are organic or non-GMO.) Spread chicken filling on the tostada and top with sour cream and avocado.
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What a Good Eater!
In What a Good Eater!, Amy and Alessandra have compiled a large collection of flavorful recipes that the entire family — including the kids — will love. All of these recipes are simple to pull together and most use fresh ingredients, herbs, and spices.
The first part of the book is dedicated to soft first foods for babies. The remainder of the book features main dishes and sides that will blend seamlessly into your grown up dinner plans. Dishes like couscous with lemon and parsley, penne with pumpkin and sage, or basil and kale frittata offer lots of flavor for your family table. The best part, though? Created by two busy moms, these recipes are easy to pull together.
You can find out more about the book here.