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Healthy Crockpot Chicken Tacos Recipe
Ben Carraoli

Healthy Crockpot Chicken Tacos Recipe

I first made these Healthy Crockpot Chicken Tacos on a busy weeknight, and honestly, they saved my dinner plans. I love how everything goes straight into the slow cooker with almost no prep. The chicken turns out incredibly tender and so full of flavor. Every time I make this recipe, it feels comforting but still light and wholesome.
Total Time 4 hours 5 minutes
Servings: 4

Ingredients
  

  • 4 boneless skinless chicken breasts – lean protein that cooks tender in the crockpot and shreds easily without drying out.
  • 1 cup salsa – use a fresh good-quality salsa for bold flavor without needing extra oil or salt.
  • 1 cup canned diced tomatoes with green chilies drained – draining prevents excess liquid while keeping a mild kick of heat.
  • 1 ounce taco seasoning about 2 tablespoons – homemade seasoning works best to control sodium and spice levels.
  • ½ onion diced – adds natural sweetness and depth as it slowly cooks with the chicken.

Method
 

  1. I start by mixing the salsa, diced tomatoes with chilies, and taco seasoning in a bowl. This ensures the seasoning spreads evenly across the chicken. The mixture should look well combined and slightly thick.
  2. Next, I place the diced onion and chicken breasts into the slow cooker. I pour the prepared sauce right over the top so the chicken is fully coated. This helps lock in moisture as it cooks.
  3. I cook everything on low for about 7–8 hours or on high for 3–4 hours. Once the chicken is tender, I shred it directly in the crockpot and mix it into the juices. This step makes the chicken extra juicy and flavorful.

Notes

  • I always drain the canned tomatoes to avoid excess liquid.
  • I prefer homemade taco seasoning for a fresher, cleaner taste.
  • I let the shredded chicken rest in the sauce for 10 minutes before serving.
  • I lightly toast or warm the tortillas for better texture.
  • I finish the chicken with fresh lime juice for added brightness.