Healthy Crockpot Chicken Tacos
These Crockpot Chicken Tacos are a set-it-and-forget-it meal, featuring juicy, seasoned shredded chicken with a simple spice blend and salsa. Serve them in corn tortillas, lettuce wraps, or over a salad for a delicious, healthy dinner!
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 5 minutes
- Yield: 4-6 servings 1x
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Ingredients
Scale
- 2 boneless, skinless chicken breasts (or thighs)
- 1 cup salsa (mild, medium, or hot)
- ½ cup low-sodium chicken broth (or water)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon lime juice
- 1 teaspoon honey or maple syrup (optional, for balance)
For Serving (Optional):
- Corn or whole wheat tortillas (or lettuce wraps for low-carb)
- Avocado or guacamole
- Shredded lettuce
- Chopped tomatoes
- Sour cream or Greek yogurt
- Fresh cilantro
- Cotija or shredded cheese
Instructions
Step 1: Assemble Ingredients in the Crockpot
- Place chicken breasts in the slow cooker.
- Sprinkle chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper over the chicken.
- Pour in salsa, chicken broth, lime juice, and honey.
Step 2: Slow Cook the Chicken
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender and shreds easily.
Step 3: Shred & Serve
- Remove the chicken and shred with two forks.
- Stir the shredded chicken back into the slow cooker to absorb the juices.
- Serve in tortillas, lettuce wraps, or over a salad, and add your favorite toppings!
Notes
- Want extra heat? Add ½ teaspoon cayenne pepper or chopped jalapeños.
- No salsa? Use fire-roasted diced tomatoes instead.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
Find it online: https://ukfinda.com/healthy-crockpot-chicken-tacos/