Slow Cooked Chicken Tacos & Cilantro Sour Cream

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One of our favorite things about this time of the year is spending time with our niece and nephew, Taylor and Trevor. We love it when we are asked to babysitting while Mom and Dad play Santa and do a little shopping. Taylor is 10 and loves being in the kitchen with Tinsley. It’s always a blast to see the two of them experimenting in the kitchen. If anything needs to be stirred, Trevor (who is 3) is right on it.

We always hear “nightmare” stories of picky eaters who will only touch chicken nuggets or mac and cheese. We find it so hard to believe that any child could really be that picky. Both our niece and nephew have been placed in that category as being picky. The funny thing is, whenever either of the kids are in the kitchen with Tinsley, they always at least try what’s being made. Most of the time, they love it and ask for seconds. Tinsley has even got Taylor to eat calamari.

This recipe is one that we have made with the kids. If you have a picky eater in your house. Try and get them in the kitchen with you. Even if it is as simple as pouring or stirring, they will feel involved in the project and be more inclined to want to eat what they produced. Start out with simple recipes such as tacos, pizzas or homemade mac and cheese. Have breakfast for dinner with easy pancakes or waffles. As they get comfortable in the kitchen, you can experiment with other things. You never know, you might have the next Bobby Flay in your house.

Ingredients:Slow Cooked Chicken Tacos & Cilantro Sour Cream


  • 3 boneless, skinless chicken breast
  • 1 12oz can of diced tomatoes with onions and peppers
  • 1 glove garlic, finely chopped
  • 1 large red pepper, sliced
  • 1 cup of sour cream
  • 1 tbsp Tastefully Simple Onion Onion (you can also use 1 TBSP of dried onions)
  • 4 tbsp cilantro, divided
  • 8 taco shells
  • olive oil
  • salt & pepper


**optional extra’s **

  • Spanish rice – cooked
  • pinto, re-fried or black beans – warmed


Remove chicken from fridge and season with salt and pepper. Place in the slow cooker with diced tomatoes and garlic. Turn slower cook on to low and cook for 5-6 hours until the chicken starts to tenderly shred. 

In a small bowl, add sour cream with cilantro and Tastefully Simple Onion Onion. Mix together and chill for at least 1 hour.

In a small skillet over medium high heat, add sliced red pepper seasoned with salt and pepper and drizzled with a light coating of olive oil. Stir fry peppers until all sides are perfectly charred. Remove from skillet and add to a plate. 

Preheat oven to 350 and place taco shells on a baking sheet. Toast for 5-7 minutes until the shells start to become lightly toasted. 

With two forks, shred chicken inside the crock pot. Spoon shredded chicken into a serving bowl and garnish with 2 tbsp of cilantro. 

Serve family size. I like the rustic look on placing all ingredients on a large wood cutting board. That way everyone can build their own tacos. A perfect taco would start with a little Spanish rice topped with a little chicken, roasted red pepper, pinto beans and finished with the cilantro sour cream.

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