Hey there! If you’re looking for a super easy, healthy, and totally delicious dinner idea that the whole family will love, these Healthy Crockpot Chicken Tacos are it! This recipe is a lifesaver on busy days when you don’t have time to stand in the kitchen. Just toss a few simple ingredients into your crockpot, let it do all the work, and a few hours later, you’ve got perfectly seasoned, juicy shredded chicken ready to stuff into tacos, burritos, or even salads. It’s a hit with kids and grown-ups alike, and the best part? It’s customizable to your favorite toppings. Let’s get cooking!
What You’ll Need
- 2 lbs boneless, skinless chicken breasts
- 1 cup low-sodium chicken broth
- 1 packet taco seasoning (or 2 tbsp homemade seasoning)
- 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
- 1 small onion, finely diced
- 1 clove garlic, minced
- Juice of 1 lime
- Corn or flour tortillas (for serving)
- Toppings: diced tomatoes, shredded lettuce, avocado slices, shredded cheese, salsa, sour cream, chopped cilantro
Pro Tips
- Make your own taco seasoning: It’s super easy and free of added sugar or extra salt. Mix chili powder, cumin, paprika, garlic powder, onion powder, and a pinch of cayenne.
- Don’t skip the lime juice: It adds a pop of fresh flavor that makes the tacos taste amazing.
- Shred the chicken easily: Use two forks or even a hand mixer for perfectly shredded chicken in no time.
- Let the kids help: They can assemble their own tacos with their favorite toppings—it’s fun and makes dinner feel special!
- Double the batch: Freeze half of the shredded chicken for a quick taco night later.
Tools Needed
- Slow cooker (crockpot)
- Cutting board and knife
- Small bowls for toppings
- Forks (for shredding the chicken)
- Tongs (for serving the chicken)
Substitutions and Variations
- Chicken thighs: Use boneless, skinless thighs for a juicier option.
- Vegetarian: Swap the chicken for black beans or jackfruit.
- Gluten-free: Use corn tortillas or serve over a salad instead.
- Spicy: Add an extra can of diced chilies or a splash of hot sauce.
- Taco bowl: Skip the tortillas and serve the chicken over rice or cauliflower rice.
Make-Ahead Tips
- You can prep the ingredients (dice the onion, mix the seasoning) the night before and just dump them in the crockpot in the morning.
- The cooked chicken can be stored in the fridge for up to 4 days or frozen for up to 3 months.
Instructions
1. Prepare the Ingredients
Place the chicken breasts in the bottom of your slow cooker. Sprinkle the taco seasoning over the chicken, then add the diced tomatoes, onion, garlic, and chicken broth.
2. Cook the Chicken
Set your crockpot to low and cook for 6-7 hours, or high for 3-4 hours, until the chicken is tender and easily shreds with a fork.
3. Shred the Chicken
Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot and mix it with the juices to keep it moist and flavorful.
4. Assemble the Tacos
Warm your tortillas, then load them up with the shredded chicken and your favorite toppings like diced tomatoes, shredded lettuce, avocado slices, and cheese.
Leftovers and Storage
Store leftover shredded chicken in an airtight container in the fridge for up to 4 days. You can also freeze it in a freezer-safe bag or container for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of broth if needed to keep it juicy.
Conclusion
There you have it—Healthy Crockpot Chicken Tacos that are simple, tasty, and perfect for busy families. Whether it’s taco night, meal prep, or a quick dinner fix, this recipe will quickly become a favorite in your home. Give it a try and let me know how it turned out in the comments! I’d love to hear your feedback or answer any questions you’ve got. Happy cooking! 🌮
