Name: Healthy Crockpot Chicken Tacos
Prep time: 10 min
Cook time: PT-488755H8M15S
Total time: PT-488755H8M15S
Cuisine: Mexican / Tex‑Mex
Ingredients: 1.5 lbs boneless, skinless chicken breasts (or thighs); 1 teaspoon chili powder; 1 teaspoon cumin; 1 teaspoon paprika; ½ teaspoon garlic powder; ½ teaspoon onion powder; Salsa (red or green) — about 1 cup; Chicken broth (low‑ or no‑salt) — about ½ to 1 cup; Fresh lime juice (optional) — 1 tablespoon; Salt & black pepper to taste

Jump to Recipe·Leave a Review

When I want a dinner that practically makes itself, these Healthy Crockpot Chicken Tacos are the answer. With just a few minutes of prep, I let my slow cooker take over, and the result is tender, flavorful shredded chicken that’s perfect for tacos, rice bowls, or salads.

Healthy Crockpot Chicken Tacos

Why You’ll Love This Recipe

I love this recipe because it’s truly effortless. I only need to layer the ingredients in the crockpot, set it to cook, and forget about it until dinnertime. The ingredients are simple and ones I usually already have on hand, which makes it a no-stress meal option. I also like that the shredded chicken is versatile—it reheats beautifully and works well for meal prep throughout the week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts
Chili powder
Cumin
Paprika
Garlic powder
Onion powder
Salsa (I usually use red, but green works too)
Fresh lime juice (optional, but I like it for brightness)
Chicken broth (low or no salt)

Directions

I place my chicken breasts in the crockpot.
I sprinkle the chili powder, cumin, paprika, garlic powder, and onion powder over the chicken.
I pour the salsa on top and add fresh lime juice.
I add chicken broth, cover the crockpot, and cook on low for 4–6 hours (or high for 3–4, though I prefer low for tenderness).
Once cooked, I remove the chicken and shred it with two forks (or quickly in a stand mixer).
I return the shredded chicken to the juices in the crockpot and mix everything together before serving.

Servings and timing

This recipe makes about 6 servings, with each portion being around 4 ounces of cooked chicken. Prep time is about 10 minutes, and cook time is 6 hours on low (or 3–4 on high). The total time comes to roughly 6 hours and 10 minutes.

Variations

I sometimes swap chicken breasts for chicken thighs when I want extra tenderness. I also like to experiment with different salsas—green salsa gives the chicken a tangy twist, while a smoky chipotle salsa adds heat. For a lighter option, I serve the shredded chicken in lettuce wraps, or I make a rice bowl with cilantro lime rice, veggies, and avocado.

Storage/Reheating

I store the chicken taco meat in an airtight container in the fridge for up to 4 days. If I want to freeze it, I portion it into bags and lay them flat so they thaw quickly—this keeps well for up to 3 months. For reheating, I usually warm it in a skillet with a little olive oil to bring back the moisture, though the microwave works in a pinch.

FAQs

Which cut of chicken works best for shredded tacos?

I use chicken breasts most often, but chicken thighs are a great option if I want the meat to be extra tender.

Are these chicken tacos healthy?

Yes, I find them to be a healthy option since chicken is lean and high in protein. I can also add veggies and choose lighter toppings to keep them balanced.

How do I keep the shredded chicken moist?

I always make sure to store the chicken in its cooking juices. This keeps it flavorful and prevents it from drying out.

Can I double the recipe?

Yes, I can double it if I’m feeding a crowd or meal prepping. The cooking time might be slightly longer, but the method stays the same.

What toppings go best with these tacos?

I like mine with guacamole, cheese, jalapeños, and a squeeze of lime. Sometimes I switch it up with corn salsa or shredded lettuce for crunch.

Conclusion

These Healthy Crockpot Chicken Tacos are one of my go-to meals because they’re simple, flavorful, and endlessly versatile. I can set them up in the morning and come home to a meal that’s ready to enjoy. Whether I serve them in tortillas, over rice, or in a salad, they never disappoint. This recipe has definitely earned a permanent spot in my weekly rotation.