Description

These Healthy Crockpot Chicken Tacos are juicy, flavorful, and incredibly easy to make! Just toss everything in the slow cooker and let it do the work—perfect for busy weeknights or meal prep.

Ingredients

Units Scale

For the Chicken:
2 boneless, skinless chicken breasts (or 4 chicken thighs)
1 (15 oz) can diced tomatoes, with juices
1 (4 oz) can diced green chilies (optional, for extra flavor)
1/2 cup salsa (your favorite kind)
1/2 cup chicken broth (or water)
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
Juice of 1 lime
For Serving:
Corn or whole wheat tortillas (or lettuce wraps for low-carb)
Chopped cilantro
Diced avocado or guacamole
Shredded lettuce
Diced tomatoes
Sour cream or Greek yogurt
Shredded cheese (optional)
Hot sauce (optional)

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Instructions

Prepare the slow cooker – Place chicken breasts in the crockpot.
Add ingredients – Pour in the diced tomatoes, green chilies, salsa, chicken broth, lime juice, and all the spices. Stir to combine.
Slow cook – Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender and easily shreds.
Shred the chicken – Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir to coat with the sauce.
Assemble the tacos – Serve the chicken in tortillas or lettuce wraps and add your favorite toppings. Enjoy!

Notes

Make it spicier – Add ½ teaspoon cayenne pepper or use a spicy salsa.
Want it extra juicy? Add 1 extra cup of broth and let the chicken soak for 30 minutes before serving.
Make it low-carb – Serve in lettuce wraps or over cauliflower rice.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Calories: ~180
Sugar: ~4g
Sodium: ~500mg
Fat: ~3g
Saturated Fat: ~1g
Unsaturated Fat: ~2g
Trans Fat: 0g
Carbohydrates: ~10g
Fiber: ~2g
Protein: ~28g
Cholesterol: ~70mg