These Healthy Slow Cooker Chicken Tacos are a fantastic way to enjoy a tasty, fuss-free dinner. Tender chicken slow-cooked with spices and a hint of citrus creates a flavorful filling that’s juicy and just right for taco night. The best part? You can set it and forget it, letting the slow cooker do all the work while you go about your day.
I love making these tacos because they’re so easy to prep and come together with minimal effort. Plus, using lean chicken breast keeps it on the healthier side without skimping on flavor. I usually toss in some chopped onions, garlic, and my favorite taco seasoning, then a squeeze of lime right before serving to brighten things up. It’s my go-to recipe when I want something nutritious but satisfying.
For serving, I like to pile the chicken onto warm tortillas and add all the toppings – fresh salsa, avocado slices, a little shredded cheese, and a sprinkle of cilantro. Sometimes I even add a dollop of Greek yogurt instead of sour cream for a lighter touch. These tacos are great for family dinners, casual get-togethers, or even meal prepping for the week. They’re a simple way to bring everyone to the table with smiles and full bellies.
Key Ingredients & Substitutions
Chicken Breasts: Using boneless, skinless chicken breasts keeps the tacos lean and healthy. If you prefer, chicken thighs work too—they stay juicy but add a bit more fat.
Spices: Chili powder, cumin, smoked paprika, garlic, and onion powder build the classic taco flavor. If you don’t have smoked paprika, regular paprika or chipotle powder are good alternatives for a mild smoky taste.
Tomato Sauce & Broth: Tomato sauce adds body and richness, while low-sodium chicken broth keeps the mix moist and flavorful. You can swap tomato sauce for crushed tomatoes if needed.
Corn Tortillas: Corn tortillas hold up well when warmed and have a lovely texture. Feel free to use small flour tortillas if you want a softer option.
Toppings: Fresh diced tomatoes, red onion, avocado, cilantro, and crumbled cotija cheese brighten and freshen each bite. To keep it lighter, try Greek yogurt instead of cheese or sour cream.
How Can You Make the Chicken Tender and Flavorful in the Slow Cooker?
Cooking chicken in a slow cooker is all about low and slow heat to unlock tenderness and absorb flavor.
- Start by layering the chicken and pouring sauce and spices evenly over it—no need to stir at this stage.
- Cook on low for 6-7 hours or high for 3-4 hours to let the chicken soften enough for easy shredding.
- After cooking, shred the chicken with two forks right in the slow cooker so it soaks up all the juices.
- If your chicken seems dry, add a splash more broth or lime juice to keep it juicy before serving.
Patience during cooking ensures your chicken pulls apart effortlessly and tastes rich and well-seasoned.
Equipment You’ll Need
- Slow Cooker – I love it because it lets me cook the chicken hands-free and keeps it juicy.
- Can Opener – for opening the tomato sauce and broth cans easily.
- Shredder or Two Forks – makes shredding the cooked chicken quick and simple.
- Skillet or Griddle – optional, for warming tortillas quickly before serving.
- Knife and Cutting Board – for chopping tomatoes, onions, avocados, and cilantro.
Flavor Variations & Add-Ins
- Switch up the protein: Try cooked shrimp or turkey for different flavors.
- Spice it up: Add hot sauce, cayenne pepper, or chipotle peppers for extra heat.
- Cheese choices: Use shredded Monterey Jack or pepper jack instead of cotija for a different taste.
- Veggie extras: Stir in sautéed peppers or corn for added texture and color.
Healthy Slow Cooker Chicken Tacos
Ingredients You’ll Need:
For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup low-sodium chicken broth
- 1 (8 oz) can tomato sauce
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
For Serving:
- 8 small corn tortillas
- 1 cup diced fresh tomatoes
- 1/2 cup finely chopped red onion
- 1 avocado, diced
- 1/4 cup chopped fresh cilantro
- 1/2 cup crumbled cotija or feta cheese
- Lime wedges, for serving
- Lettuce leaves (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and about 6 to 7 hours to cook on low in the slow cooker. You can speed it up by cooking on high for 3 to 4 hours instead. Additional time is needed to warm tortillas and prep toppings, making it great to prepare ahead or while you focus on other tasks.
Step-by-Step Instructions:
1. Prepare the Chicken and Sauce:
Place the chicken breasts in the slow cooker. Pour in the chicken broth and tomato sauce. Sprinkle chili powder, ground cumin, smoked paprika, garlic powder, onion powder, crushed red pepper flakes (if desired), salt, and pepper over the chicken. Gently stir to cover the chicken evenly with the seasoning and sauce.
2. Cook the Chicken:
Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is cooked through and very tender.
3. Shred the Chicken:
Carefully remove the chicken breasts and shred them with two forks. Place the shredded chicken back into the slow cooker and mix it with the sauce. Keep warm while you prepare the toppings.
4. Prepare the Toppings:
Dice the fresh tomatoes and avocado. Finely chop the red onion and cilantro. Set these aside to top your tacos.
5. Warm the Tortillas:
Heat a dry skillet over medium heat and warm the corn tortillas for about 30 seconds on each side, until they’re soft and lightly toasted.
6. Assemble the Tacos:
Place a generous amount of shredded chicken in the center of each tortilla. Top with diced tomatoes, avocado, red onion, cilantro, and crumbled cotija or feta cheese.
7. Serve:
Serve the tacos with lime wedges and optional lettuce leaves on the side. Encourage everyone to squeeze fresh lime juice over their tacos for a vibrant finish. Enjoy!
Can I Use Frozen Chicken Breasts in the Slow Cooker?
Yes, you can use frozen chicken breasts, but it’s best to cook on the low setting for 6-8 hours to ensure they cook fully and safely. Avoid using the high setting with frozen meat to prevent uneven cooking.
How Can I Make These Tacos Lower in Carbs?
Swap the corn tortillas for lettuce wraps or low-carb tortillas. You can also skip the cheese or use a reduced-fat version and load up on fresh veggies for extra nutrition.
Can I Prepare These Tacos Ahead of Time?
Absolutely! You can make the shredded chicken a day ahead and store it in the refrigerator. Warm it gently before serving. Dice the fresh toppings just before assembling to keep them crisp.
What’s the Best Way to Store Leftovers?
Store any leftover chicken in an airtight container in the fridge for up to 3 days. Keep tortillas and toppings separate to avoid sogginess. Reheat the chicken gently on the stove or microwave.
