Easy Salsa Chicken Tacos – Yummy Toddler Food

With two main ingredients and the option to cook this easy dinner in a pan on the stovetop, in the slow cooker, or in the Instant Pot, these Salsa Chicken Tacos are the flexible meal we all need. Plus: You can scale this up or down as needed!

One of the most common questions I get from families is about struggles with finding meat or chicken recipes that their toddlers like, and so much of it is about the texture. And these salsa chicken tacos are a perfect option for toddlers.

The shredded chicken is so tender and easy for them to gum or chew. And it’s flavor enough without being overtly spicy. (And delicious for adults, too!)

I love this chicken recipe for kids because it’s super flexible, you can make it in the moment or ahead of time, and you can serve it in almost any type of taco your family enjoys. It’s so easy to shred, so it’s a great early finger food for babies and is just perfect in a tortilla.

(You may also like Instant Pot Butter Chicken, Chicken Fritters, Roasted Sweet Potato Tacos, and Fish Stick Tacos.)

Ingredients You Need

Here’s at look at the ingredients you need to have on hand to make Salsa Chicken Tacos so you know what to pick up from the store or grab from the kitchen.

• Olive oil: When making these on the stovetop, I add a little olive oil to the pan to start to ensure the chicken doesn’t stick. You can skip this ingredient if you are making the chicken in the slow cooker or Instant Pot.
• Chicken thighs (boneless, skinless): This type of chicken cut cooks into chicken that is tender and easy to shred, so it is my preference here. Using boneless skinless chicken thighs simply makes the process easier. (You can do this with chicken breasts just know it may not shred so you can simply chop it up at the end.)
• Salsa: I like to use a jar of mild salsa in this recipe to add flavor and enough moisture to cook the chicken. You can puree it smooth or look for a smooth variety if you want the sauce to be super smooth.
• Cumin: Adding cumin to the chicken and salsa adds a nice layer of flavor. You can skip this if you prefer. You can also sprinkle with taco seasoning.
• Tortillas: I usually use taco style tortillas to serve this chicken as tacos and you can use flour tortillas, corn tortillas, a mix, or a gluten-free variety.
• Cilantro, shredded lettuce, avocado, chopped tomatoes, shredded cheese, sour cream, guacamole, optional for serving.

Step-by-Step Instructions

Here’s a look at how to make this Salsa Chicken Tacos recipe so you know what to expect from the process. Scroll down to the end of the post for the full information including the amounts and the timing.

Step 1. Add the chicken to hot pan and cook on both sides for 2 minutes each. 

Step 2. Add the salsa, cumin, and salt, stir gently and simmer. 

Step 3. Check that the chicken registers 160 degrees F when tested with an instant read meat thermometer.

Step 4. Shred with forks.

How to Store

Store any leftover salsa chicken tacos in an airtight container in the refrigerator for up to 5 days. Reheat briefly to serve. You can also freeze cooled, cooked salsa chicken in a freezer bag with as much air removed as possible for up to 6 months.

Best Tips for Success

• Use mild salsa for flavor without overt spice. Use a pureed version if you prefer a smoother sauce.
• Chop the shredded chicken up into tiny pieces for babies who are learning to feed themselves finger foods.
• Add hot sauce or crushed red pepper to your serving if desired.
• Serve the salsa chicken recipe over rice, salads, with black beans, over nachos, or with a squeeze of lime.
• You can also use the cooked chicken as filling for easy burritos.

I’d love to hear your feedback on this post, so please rate and comment below!

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• Stovetop: Warm 1 tablespoon olive oil in a nonstick skillet placed over medium-low heat. When warm, add the chicken and cook on both sides for 2 minutes each. Add the salsa, cumin, and salt, stir gently and simmer for 8 minutes or until the chicken registers 160 degrees F when tested with an instant read meat thermometer.

• Slow Cooker: Add the chicken, salsa, cumin, and salt to the slow cooker. Stir. cover, and cook on low for 6 hours.

• Instant Pot: Add the chicken, salsa, cumin, and salt to the slow cooker. Stir. cover, lock the lid, and set to cook on high pressure for 10 minutes. When cooking is complete, press “cancel” and let the pressure naturally release for 10 minutes, then carefully quick-release any remaining pressure. (There may not be any.)

• Once chicken is cooked, use two forks to shred it (or kitchen scissors). Serve warm with tortillas and taco toppings.

• Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat briefly to serve. You can also freeze cooled, cooked salsa chicken in a freezer bag with as much air removed as possible for up to 6 months.
• Use mild salsa for flavor without overt spice. Use a pureed version if you prefer a smoother sauce.
• Chop the shredded chicken up into tiny pieces for babies who are learning to feed themselves finger foods.
• Add hot sauce or crushed red pepper to your serving if desired.

Calories: 348kcal, Carbohydrates: 15g, Protein: 21g, Fat: 23g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Cholesterol: 111mg, Sodium: 646mg, Potassium: 391mg, Fiber: 2g, Sugar: 3g, Vitamin A: 326IU, Vitamin C: 1mg, Calcium: 58mg, Iron: 2mg