Description
These Healthy Crockpot Chicken Tacos are a set-it-and-forget-it weeknight win—flavorful, juicy, and topped with all your favorite taco fixings. With minimal prep and a wholesome ingredient list, this recipe makes taco night easy, nutritious, and totally crowd-pleasing.
Ingredients
2 lbs boneless, skinless chicken breasts
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup salsa (red or green; red preferred)
Juice of 2 limes (optional)
1/2 cup chicken broth (low-sodium) or water
Corn or flour tortillas, for serving
Toppings: diced red onion, avocado, cotija cheese, cilantro, lime wedges
Instructions
Place chicken breasts in the crockpot insert.
Sprinkle all spices evenly over the chicken.
Pour salsa over the top, and drizzle with lime juice if using.
Add chicken broth or water around the edges of the insert.
Cover and cook on LOW for 4–6 hours (recommended) or HIGH for 3–4 hours.
Remove chicken and shred using two forks or a stand mixer.
Return shredded chicken to the crockpot to soak in juices.
Serve in warm tortillas and top with your favorite fresh ingredients.
Notes
Chicken thighs can be used for an even juicier result.
Don’t overcook on HIGH—low and slow keeps the chicken tender.
Perfect for meal prep—store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Try serving over rice or in a salad bowl for a low-carb twist.
- Prep Time: 10 minutes
- Cook Time: 4–6 hours (LOW) or 3–4 hours (HIGH)
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 70 mg