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Easy Slow Cooker Protein Chicken Tacos photo

Slow Cooker Protein Chicken Tacos

Flavorful slow-cooked shredded chicken makes quick, healthy tacos perfect for weeknights or meal prep.
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Prep Time 10 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 25 minutes
Servings: 8 people
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • 3 cups salsa (no sugar added)
  • 1 teaspoon ground cumin
  • 2 tablespoons chili powder
  • 1/2 cup corn kernels
  • 1/2 cup black beans
  • 1/2 cup low-sodium chicken broth
  • 8 whole whole-wheat flour tortillas
  • 1 cup romaine lettuce, shredded
  • 1 tomato, large, diced
  • 1 cup low-fat cheddar cheese, shredded
  • 1/4 cup avocado, diced
  • 1/4 cup plain Greek yogurt

Equipment

  • Slow Cooker
  • forks (for shredding)
  • Measuring cups and spoons
  • Cutting Board
  • Knife
  • Spoon

Method
 

  1. Place the chicken breasts in the slow cooker.
  2. Add salsa, ground cumin, chili powder, corn, black beans, and low-sodium chicken broth to the slow cooker and stir to combine.
  3. Cook on low for 8 hours or on high for 4 hours, until the chicken is very tender.
  4. Remove the chicken and shred it with two forks; return the shredded chicken to the slow cooker and stir. Continue cooking on low for 30 minutes (or on high for 15 minutes) to let flavors meld.
  5. Warm the whole-wheat flour tortillas if desired. Spoon about 2 tablespoons of the shredded chicken mixture into each tortilla.
  6. Top tacos with shredded romaine, diced tomato, shredded cheddar, diced avocado, and a dollop of plain Greek yogurt. Serve immediately.

Notes

  • Use corn tortillas instead of flour for a gluten-free option.
  • Adjust chili powder to taste for spiciness.
  • Jalapeños or chopped onion make great additional toppings.
  • Leftover chicken stores well in the refrigerator for a few days.