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Healthy crockpot chicken tacos in flour tortillas with avocado, jalapenos, and lime on a wooden board

Healthy Crockpot Chicken Tacos

Juicy, tender shredded chicken slow cooked with salsa and warm spices. Ready with just 10 minutes of hands-on prep and perfect for tacos, rice bowls, or meal prep.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 191
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken breasts
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 cup salsa red preferred, medium heat recommended
  • 2 limes, juiced optional, fresh preferred
  • 0.5 cup low-sodium chicken broth or water
  • taco toppings of choice guacamole, cheese, jalapenos, onion, lime

Equipment

  • Crockpot or slow cooker
  • 2 forks or stand mixer with paddle attachment

Method
 

  1. Place chicken breasts flat in the bottom of the crockpot insert in a single layer.
  2. Sprinkle chili powder, cumin, paprika, garlic powder, and onion powder evenly over the chicken. Spoon the salsa on top, add lime juice if using, then pour chicken broth around the edges so the chicken is mostly submerged.
  3. Cover and cook on LOW for 4 to 6 hours. Do not lift the lid during cooking. Chicken is done when it pulls apart easily with a fork and is fully opaque throughout.
  4. Remove chicken to a cutting board and shred using two forks. Alternatively, place in a stand mixer with the paddle attachment and run on low speed for about 20 seconds.
  5. Return shredded chicken to the crockpot and stir into the cooking juices. Let rest on the warm setting for 10 minutes before serving.
  6. Serve with warm tortillas and your favorite taco toppings.

Notes

Cook on LOW for the most tender, juicy chicken. Boneless skinless chicken thighs can be substituted for breasts. Leftovers keep in the refrigerator for up to 4 days or in the freezer for up to 3 months. Also great served over rice or stuffed into quesadillas for a next-day meal.