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Slow Cooker Protein Chicken Tacos

Tender shredded chicken simmered with salsa and spices makes quick, high-protein tacos perfect for busy weeknights.
Prep Time10 minutes
Cook Time4 hours 15 minutes
Total Time4 hours 25 minutes
Servings: 8 servings

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 large tomato, diced
  • 1 cup cheddar cheese, low-fat, shredded
  • 1/4 cup avocado, diced
  • 1/4 cup plain Greek yogurt

Instructions

  • Place the chicken breasts in the slow cooker.
  • Add salsa, ground cumin, chili powder, corn, black beans, and low-sodium chicken broth to the slow cooker and stir to combine around the chicken.
  • Cover and cook on low for 8 hours or on high for 4 hours, until the chicken is very tender.
  • Remove the chicken to a cutting board and shred with two forks, then return the shredded chicken to the slow cooker and stir. Continue cooking on low for 30 minutes or on high for 15 minutes to allow flavors to meld.
  • Warm the tortillas if desired. Spoon about 2 tablespoons of the shredded chicken into each tortilla.
  • Top each taco with shredded romaine, diced tomato, shredded cheddar, diced avocado, and a dollop of plain Greek yogurt.
  • Serve immediately.

Equipment

  • Slow Cooker
  • forks (for shredding)
  • Measuring cups and spoons
  • Mixing Spoon

Notes

  • Use corn tortillas to make the tacos gluten-free.
  • Add jalapeños or onion for extra flavor.
  • Swap avocado for guacamole if preferred.