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Slow Cooker Protein Chicken Tacos

Slow Cooker Protein Chicken Tacos

The ultimate comfort food, Slow Cooker Protein Chicken Tacos are easy to make and packed with flavor. Tender chicken cooked in zesty salsa and spices creates a delicious filling for soft tortillas. Perfect for family dinners or gatherings with friends, these tacos are sure to satisfy your cravings. Make them tonight!
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Prep Time 10 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 25 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless and skinless chicken breasts
  • 3 cups salsa
  • 1 teaspoon ground cumin
  • 2 tablespoons chili powder
  • 1/2 cup corn kernels
  • 1/2 cup black beans
  • 1/2 cup chicken broth low-sodium
  • 1 cup romaine lettuce shredded
  • 1 tomato large, diced
  • 1 cup cheddar cheese low-fat, shredded
  • 1/4 cup avocado diced
  • 1/4 cup Greek yogurt plain

Equipment

  • Cutting Board
  • Slow Cooker

Method
 

  1. In slow cooker, add the chicken, salsa, cumin, chili powder, corn, black beans, and broth. Cook on low for eight hours or high for four hours. Remove tender chicken from slow cooker and shred with a fork. Return to slow cooker and cook for another thirty minutes on low or fifteen minutes on high.
  2. Spoon about two tablespoons of shredded chicken into each tortilla. Top with lettuce, tomato, cheese, avocado, and yogurt. Serve and enjoy!
  3. OPTIONAL: Substitute corn tortillas for flour, making the taco gluten-free! Jalapeños, onion, guacamole, or any of your favorite taco toppings can be added or substituted.

Notes

  • Tip 1: Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat in the microwave or stovetop before serving.
  • Tip 2: You can freeze the shredded chicken mixture in a freezer-safe bag for up to three months. Thaw in the fridge overnight before reheating.
  • Tip 3: Serve with a side of Mexican rice or refried beans to create a complete meal.
  • Tip 4: If you like it spicier, add jalapeños or a dash of hot sauce before serving.
  • Tip 5: Use corn tortillas instead of flour tortillas for a gluten-free alternative.