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Healthy Crockpot Chicken Tacos

Healthy crockpot chicken tacos with juicy, slow-cooked chicken are easy to make using a salsa-and-tomato base. Cook the seasoned chicken until tender, shred, then simmer briefly for a punchy lime and cilantro finish.
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Prep Time 10 minutes
Cook Time 6 hours 10 minutes
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Dinner, Lunch
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken taco filling
  • 2 lb boneless, skinless chicken breasts
  • 1 cup salsa
  • 1 can (10 oz) diced tomatoes with green chilies, undrained
  • 1 small onion, finely diced
  • 3 garlic, minced
  • 1 tbsp taco seasoning
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp chili powder
  • 0.5 tsp oregano
  • 1 lime juice
  • 0.25 cup chopped fresh cilantro
For serving
  • 1 corn tortillas
  • 1 shredded lettuce
  • 1 diced tomatoes
  • 1 avocado slices
  • 1 Greek yogurt or light sour cream
  • 1 shredded Mexican cheese (optional)
  • 1 fresh cilantro
  • 1 lime wedges

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the chicken
  1. Place the chicken breasts into the crockpot.
  2. Add the salsa, diced tomatoes with green chilies, onion, garlic, taco seasoning, cumin, smoked paprika, chili powder, and oregano.
  3. Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is tender and easily pulls apart.
Shred and finish the filling
  1. Remove the chicken and shred it with two forks.
  2. Return the shredded chicken to the crockpot.
  3. Stir well to coat with the cooking juices.
  4. Add the lime juice and chopped cilantro, then mix to distribute evenly.
  5. Cook for another 10 minutes to thicken slightly and warm through.
Assemble the tacos
  1. Warm the tortillas until pliable.
  2. Fill each tortilla with the shredded chicken.
  3. Add your favorite healthy toppings, then serve immediately.

Notes

For extra juicy chicken, avoid lifting the lid during the first cook. Store leftovers in an airtight container in the fridge for up to 4 days (freeze up to 2 months; thaw and rewarm in a pot or microwave). For a lighter swap, use Greek yogurt instead of sour cream and go lighter on the optional cheese for a lower-fat finish.