Ever wanted tacos without the hassle? These healthy crockpot chicken tacos are my go-to when I need something delish but don’t have time. Just dump everything in, walk away, and boom – tender shredded chicken ready for tacos. The combo of spices gives that authentic taste without all the work. Keep reading to see how simple this can be for your next taco night!
Why You’ll Love These Healthy Crockpot Chicken Tacos
Listen, weeknights are crazy at my house. Between kids’ activities and work deadlines, I rarely have time to cook properly. That’s why these healthy crockpot chicken tacos have been a lifesaver. Just 10 mins of prep in the morning and dinner basically makes itself.
I remember the first time I made these for my brother-in-law (total taco snob btw). He was super skeptical about “crockpot tacos” but ended up going back for thirds! The chicken turns out so tender it practically shreds itself.
What’s awesome is how versatile these are. Don’t have an ingredient? No prob. Want them spicier? Easy fix. Need to feed a crowd? Just double everything. And the leftovers? Maybe even better the next day.
Now let’s get to the good stuff…
Ingredients You’ll Need
For the Chicken
- 2 lbs boneless skinless chicken breasts (you can use thighs for more flavor)
- 1 packet taco seasoning (or make your own with chili powder, cumin, etc)
- 1 can diced tomatoes with green chilies (the juices help make it tender)
- 1 medium onion, chopped (yellow or white works)
- 3 cloves garlic, minced (jarred works if you’re in a hurry)
- 1/4 cup chicken broth (or just use water in a pinch)
- Juice from 1 lime (bottled lime juice works too)
For Serving
- Corn or flour tortillas (corn = more authentic, flour = easier to fold)
- Avocado slices or guacamole (gotta have that creaminess)
- Shredded cheese (cheddar, monterey jack, or a mexican blend)
- Cilantro (skip if you’re one of those people who thinks it tastes like soap)
- Lime wedges (fresh squeeze makes everything better)
- Sour cream (or greek yogurt for a healthier swap)
- Your fave hot sauce (I’m a cholula person)
The salsa and diced tomatoes are key for moisture – don’t skip! If you’re watching sodium, you can use low-sodium broth and make your own taco seasoning. And for those avoiding dairy, just load up on extra avocado instead of cheese.
How to Make Healthy Crockpot Chicken Tacos
Making these couldn’t be easier. Seriously.
- Prep the ingredients – Chop your onion and mince the garlic. Nothing fancy needed, rough chops work fine.
- Layer everything in the crockpot – Put chicken on bottom, then add onion, garlic, taco seasoning, diced tomatoes with chilies, chicken broth, and lime juice. No need to mix – it’ll all blend as it cooks.
- Set it and forget it – Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours. You’ll know it’s done when chicken shreds easily with two forks. If it’s not super tender, it needs more time.
- Shred the chicken – Take two forks and pull apart the chicken right in the crockpot. It should basically fall apart. Stir everything so the chicken soaks up all those amazing juices.
- Warm your tortillas – Don’t skip this! Cold tortillas ruin good tacos. Throw them in a dry skillet for 30 seconds each side or wrap in damp paper towel and microwave for 20-30 seconds.
- Assemble and serve – Put chicken on tortillas and top with all your favorites. Done!
Pro tip: let everyone build their own tacos. Less work for you and everyone gets exactly what they want.
Tasty Variations of Healthy Crockpot Chicken Tacos
Spicy Pineapple Version
Add 1 cup diced pineapple and extra jalapeño to the crockpot. The sweet-spicy combo is amazing. Top with a simple slaw for crunch.
Mediterranean Twist
Use oregano and lemon instead of taco seasoning and lime. Serve with tzatziki, cucumber, and feta instead of typical taco toppings.
BBQ Chicken Tacos
Add 1/2 cup BBQ sauce to the crockpot and skip the taco seasoning. Top with coleslaw and pickled onions.
Mango-Lime Chicken
Add mango chunks and extra lime juice. Serve with a mango-avocado salsa for tropical vibes.
Verde Chicken Tacos
Use salsa verde instead of diced tomatoes. Top with queso fresco and thinly sliced radishes for authentic flavor.
Buffalo Chicken Option
Add 1/3 cup buffalo sauce to the crockpot. Serve with celery slaw and blue cheese crumbles. So good for game day!
If you’re feeling adventurous, check out our Smash Burger Tacos for a totally different take on taco night. Or if seafood is more your thing, these Spicy Shrimp Tacos are amazing too.
FAQ: Everything You Need to Know
Can I make these healthy crockpot chicken tacos ahead of time?
Absolutely! The chicken actually tastes even better the next day. Cook as directed, cool completely, then store in airtight container in fridge up to 3 days. Reheat in microwave with a splash of water or broth so it doesn’t dry out. You can also freeze the chicken for up to 3 months.
How do I store leftover chicken taco meat?
Store in airtight container in fridge up to 3-4 days. For freezing, portion into freezer bags, squeeze out air, and freeze flat for easy storage. Will keep 2-3 months frozen. Thaw overnight in fridge before reheating.
Can I use frozen chicken breasts in the crockpot?
For food safety reasons, it’s not recommended. Frozen chicken takes too long to reach safe temperature in crockpot. Better to thaw overnight in fridge first. If you’re really in a pinch, you can use frozen but add 1-2 hours to cook time and make sure it reaches 165°F.
What if my taco meat is too watery?
Few options: 1) Remove lid for last 30 mins of cooking to let liquid evaporate, 2) Shred chicken, then use slotted spoon to serve, or 3) Thicken with 1 tbsp cornstarch mixed with 2 tbsp cold water stirred in during last 30 mins of cooking.
How can I make this recipe even healthier?
Easy swaps: use chicken breasts instead of thighs, make your own taco seasoning to control sodium, use corn tortillas instead of flour, top with Greek yogurt instead of sour cream, load up on veggie toppings, and go easy on cheese.
Can I make this in an Instant Pot instead?
Yep! Add all ingredients to Instant Pot, set to pressure cook on HIGH for 12 mins. Natural release for 5 mins, then quick release. Shred chicken and you’re good to go. Way faster than crockpot method.
What sides go well with healthy crockpot chicken tacos?
My favs: Mexican rice, black beans, corn salad, guacamole with chips, or simple green salad. For a lighter meal, just make a taco salad instead of using tortillas.
Final Thoughts
These healthy crockpot chicken tacos have literally saved dinner at my house countless times. I’ve made them for casual family meals and for big gatherings, and there’s never any leftovers.
My neighbor actually asked for this recipe after her kids came home raving about the tacos they had at our house. She texted me the next week saying even her picky 5-year-old cleaned his plate!
What I love most is how this recipe balances convenience with flavor. Yeah, it’s super easy, but it doesn’t taste like you cut corners. The slow cooking really lets those spices work their magic.
Make these your own – play with the spice levels, switch up the toppings, or try one of the variations. At the end of the day, good food brings people together, and these healthy crockpot chicken tacos definitely do that. Enjoy!
Healthy Crockpot Chicken Tacos
Equipment
- Crockpot or slow cooker
- Forks (for shredding the chicken)
- Skillet or microwave (for warming tortillas)
Ingredients
For the Chicken:
- 2 lbs boneless skinless chicken breasts or thighs for more flavor
- 1 packet taco seasoning or homemade with chili powder, cumin, etc.
- 1 can diced tomatoes with green chilies
- 1 medium onion chopped
- 3 cloves garlic minced
- 1/4 cup chicken broth or water
- Juice of 1 lime or bottled lime juice
For Serving:
- Corn or flour tortillas
- Avocado slices or guacamole
- Shredded cheese cheddar, monterey jack, or a Mexican blend
- Cilantro optional
- Lime wedges
- Sour cream or Greek yogurt for a healthier option
- Hot sauce e.g., Cholula
Instructions
- Prep the ingredients – Chop the onion and mince the garlic.
- Layer everything in the crockpot – Add chicken, onion, garlic, taco seasoning, diced tomatoes with chilies, chicken broth, and lime juice into the crockpot. No need to mix.
- Set it and forget it – Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken shreds easily with two forks.
- Shred the chicken – Use two forks to shred the chicken right in the crockpot. Stir everything so the chicken absorbs the juices.
- Warm the tortillas – Heat tortillas in a dry skillet for 30 seconds per side or wrap in a damp paper towel and microwave for 20-30 seconds.
- Assemble and serve – Place shredded chicken on tortillas and add toppings as desired.