Description
This Healthy Crockpot Chicken Tacos recipe is a simple, flavorful, and nutritious meal perfect for busy days. Tender chicken breasts are slow-cooked with spices, salsa, and lime juice, then shredded and soaked in the savory juices for maximum flavor. Serve with your favorite taco toppings for a delicious and healthy taco night.
Ingredients
Scale
Chicken and Spice Mix
- 2 lbs boneless, skinless chicken breasts
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Liquids and Additional Flavor
- 1 cup salsa (red or green; red preferred)
- Juice of 2 limes (optional)
- 1/2 cup chicken broth (low or no salt) or water
Instructions
- Prepare the chicken and spices: Place the chicken breasts in the crockpot insert. Evenly sprinkle the chili powder, cumin, paprika, garlic powder, and onion powder over the chicken. Pour the salsa on top, and drizzle with lime juice if using.
- Add liquid and cook low and slow: Pour the chicken broth or water into the crockpot. Cover the crockpot with its lid and cook on low for 4-6 hours, which is preferred for tender, juicy chicken. Alternatively, cook on high for 3-4 hours, but the low and slow method yields better texture.
- Shred the cooked chicken: Once cooked, remove the chicken breasts onto a cutting board and shred them using two forks. Alternatively, use a stand mixer or hand mixer to shred the chicken (avoid using a hand mixer directly in the crockpot to prevent chipping the enamel).
- Return shredded chicken to soak: Return the shredded chicken to the crockpot to soak up the juices and absorb the flavors.
- Serve: Serve the shredded chicken with your favorite taco toppings, in tortillas, lettuce wraps, or over rice for a healthy and delicious meal.
Notes
- Cooking on low heat for 4-6 hours is preferable for tender and juicy chicken.
- You can substitute chicken broth with water if preferred, but broth adds extra flavor.
- If you prefer spicier tacos, add diced jalapeños or hot sauce along with the salsa.
- Use corn or flour tortillas depending on dietary preferences.
- Leftover chicken can be refrigerated for up to 3 days or frozen for longer storage.
- To avoid enamel damage, never shred chicken directly inside the crockpot using hand mixers.
