Description
Nothing beats tender, juicy chicken tacos that practically cook themselves! These Crockpot Chicken Tacos are high in protein, low in carbs, and bursting with flavor. Whether it’s Taco Tuesday or just a busy weeknight, this recipe is a set-it-and-forget-it kind of meal that everyone will love! 🌿💛
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 yellow onion, finely chopped
- 4 garlic cloves, minced
- 16 oz chunky salsa
- Juice of ½ lime
- 2 tsp paprika
- 2 tsp ground cumin
- ¼ tsp chili powder
- ½ tsp ground coriander
- ½ tsp sea salt
- ¼ tsp black pepper
- 12 Mission Carb Balance tortillas
🥑 Toppings:
- 2 avocados, mashed
- 4 tbsp sour cream
- 1 lime, sliced
- Fresh cilantro, chopped
Instructions
1️⃣ Prep & Cook: Add all ingredients (except tortillas & toppings) into the slow cooker. Mix well to coat the chicken.
2️⃣ Slow Cook: Cover and cook on high for 3 hours or low for 6 hours until chicken is tender.
3️⃣ Shred & Simmer: Shred the chicken with two forks, stir well, and cook for 1 more hour with the lid slightly ajar to reduce excess moisture.
4️⃣ Toast the Tortillas: Heat a dry pan over medium heat and toast each tortilla for 20-30 seconds per side until slightly browned.
5️⃣ Assemble & Serve: Fill each tortilla with shredded chicken, then top with avocado mash, sour cream, lime slices, and fresh cilantro. Serve immediately!
- Prep Time: 15 min
- Cook Time: 5 hrs
Nutrition
- Serving Size: 6 oz serving
- Calories: 201
- Fat: 9.4g
- Carbohydrates: 15.5g
- Fiber: 10.7g
- Protein: 21g