Chicken tacos...yum. And even better, 6 Ingredient Baked Chicken Tacos! Whether you like to start chicken tacos in your crockpot or your Instant Pot to get that juicy shredded chicken as a foundation, you will find this chicken tacos recipe to be an easy dinner idea.
1 1/2lbs.boneless, skinless chicken thighs cooked and shredded
2Tbs.your favorite taco seasoningdivided use
10oz.can diced tomatoes and green chilieswell drained
15oz.can black beansdrained and rinsed
10taco shellsI like the stand-up type, Old El Paso brand, since they are very sturdy
Your favorite taco toppingsas desired, such as shredded cheese, chopped cilantro, diced tomatoes, sour cream, salsa, etc.
How to Make the Chicken Filling in the Instant Pot (or any electric pressure cooker)
Place 1 cup chicken broth into the Instant Pot; use the sauté setting to bring the broth to a boil. Add the chicken thighs to the broth, sprinkling the chicken with 1 Tbs. taco seasoning. Lock the Instant Pot lid into place, setting the valve to the seal setting. Using the high pressure setting, set the timer for 8 minutes bringing the Instant Pot to full pressure. When the timer sounds, use a natural release for at least 10 minutes (longer if you have time...). If any pressure remains after 10 minutes, perform a quick release to remove the pressure from the Instant Pot. **Please note: if you are cooking frozen chicken thighs, increase the pressure cooking time to 12-14 minutes, using the same natural release following the cooking time.
Carefully unlock and remove the Instant Pot. Drain the broth from the chicken breasts to a bowl. Using two forks, shred the chicken. Using the sauté setting again, stir in the softened cream cheese, gently stirring the chicken mixture until the cream cheese has melted and is incorporated nicely. Now stir in the diced tomatoes and green chilies and black beans.
How to Make the Chicken Filling on the Stove
Place the chicken breasts into a large, deep skillet or Dutch oven; sprinkle with 1 Tbs. taco seasoning, then pour chicken broth around the edge of the Dutch oven, covering the chicken by about 1 inch. Over medium high heat, bring the broth to a boil, then reduce the heat to medium just so the broth is simmering, partially covering the pot with the lid. Let the chicken simmer until it reaches an internal temperature of 165 degrees F. and is fork-tender, approx. 12-16 minutes. Remove the pot of chicken from the burner, leaving it fully covered; let the chicken rest for 10 minutes. Drain the chicken, then use two forks to shred it; add the softened cream cheese to the chicken. Gently stir the chicken mixture until the cream cheese is fully melted and incorporated into the shredded chicken; stir in the diced tomatoes and green chilies and black beans.
Assemble and Bake the Chicken Tacos
Preheat the oven to 350 degrees F. Using your favorite cookie scoop, place the warm chicken mixture into the shells, setting each taco into a lightly greased 9 x 13 pan; top with a bit of shredded cheese. Bake, on the center oven rack, uncovered, for 10-15 minutes or until the chicken filling is nicely hot throughout and the taco shells are golden brown.Serve at once with your favorite taco toppings.