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Healthy Crockpot Chicken Tacos Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 74 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 6 hours (low) or 3 hours (high)
  • Total Time: 6 hours 10 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Mexican-Inspired
  • Diet: Gluten Free

Description

This Healthy Crockpot Chicken Tacos recipe offers a simple and flavorful way to prepare tender, shredded chicken using a slow cooker. Packed with Mexican-inspired spices and easy-to-assemble toppings, it’s perfect for a nutritious and convenient meal that can be served in tortillas, over salads, or as part of rice bowls.

Ingredients

Chicken and Marinade

  • 2 pounds boneless, skinless chicken breasts
  • 1 cup salsa (no added sugar)
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Juice of 1 lime
  • ¼ cup low-sodium chicken broth or water

Serving

  • Corn or whole wheat tortillas
  • Optional toppings: shredded lettuce, diced tomatoes, avocado, Greek yogurt, shredded cheese, fresh cilantro

Instructions

  1. Prepare the slow cooker and chicken: Place the boneless, skinless chicken breasts at the bottom of the slow cooker, ensuring they are evenly spread.
  2. Make the marinade: In a small bowl, thoroughly mix together salsa, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, lime juice, and low-sodium chicken broth or water.
  3. Coat the chicken: Pour the prepared marinade over the chicken breasts in the slow cooker, making sure each piece is well coated with the mixture.
  4. Cook the chicken: Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is tender and easily shredded with a fork.
  5. Shred the chicken: Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker and stir to combine it with the cooking juices for maximum flavor.
  6. Serve: Warm corn or whole wheat tortillas and serve the shredded chicken inside, topped with your choice of shredded lettuce, diced tomatoes, avocado, Greek yogurt, shredded cheese, and fresh cilantro for a delicious and healthy taco experience.

Notes

  • This shredded chicken works well not just for tacos but also over salads, rice bowls, or wrapped in lettuce leaves for a low-carb option.
  • You can prepare the chicken ahead of time and store it in the refrigerator for up to 4 days or freeze it for up to 2 months.
  • Adjust the spice level by adding more chili powder or a pinch of cayenne pepper if you prefer extra heat.

Find it online: https://slsrecipes.com/healthy-crockpot-chicken-tacos-recipe/