Healthy Crockpot Chicken Tacos
These Healthy Crockpot Chicken Tacos are easy, flavorful, and perfect for busy weeknights or casual get-togethers. Juicy shredded chicken with a bright tomato-chile sauce, customizable toppings make a delightful meal.
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 can (14–15 oz) diced tomatoes with green chiles (e.g., Rotel)
- 1 packet taco seasoning (store-bought or homemade) Use a low-sodium option for less salt.
- 1/2 cup chicken broth (low-sodium recommended) Prevents dryness.
- Taco shells or small tortillas for serving
- Toppings: shredded lettuce, shredded cheese, sour cream, salsa, fresh cilantro, lime wedges Customize according to preference.
Instructions
Preparation
- Place the chicken breasts in the bottom of the crockpot in a single layer.
- Pour the can of diced tomatoes with green chiles over the chicken.
- Sprinkle the taco seasoning evenly, then pour in 1/2 cup chicken broth.
- Cover and cook on low for 6–8 hours or on high for 4 hours, until the chicken reaches 165°F and pulls apart easily.
- Remove the chicken to a cutting board or shred it directly in the crockpot with two forks.
- Mix the shredded chicken well with the juices in the crockpot so it soaks up the sauce.
Serving
- Serve the shredded chicken in warm taco shells or tortillas and add your favorite toppings.
Notes
For a richer flavor, substitute chicken breasts with chicken thighs. Freeze for up to 3 months. To avoid sogginess, drain some cooking liquid before assembly.