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Crockpot Chicken Tacos

Servings: 4 Total time: 3 hours 15 minutes


  • 4 skinless boneless chicken breast

  • 2 10 oz cans Rotel diced tomatoes and green chilies (no salt added)

  • 1 package of low-sodium taco seasoning

  • ½ medium onion, diced

  • 1 teaspoon onion powder

  • ½ teaspoon garlic powder

  • ½ teaspoon ground cumin

  • ½ teaspoon dried oregano

  • ½ teaspoon pepper

  • ½ cup fresh cilantro, chopped

  • 1 lime, juiced


  1. Pat chicken dry and season with ½ of the taco seasoning package.

  2. Place onions and chicken in slow cooker. Top with Rotel diced tomatoes and green chilies, remaining taco seasoning, onion and garlic powder, cumin, oregano, pepper, and fresh cilantro.

  3. Cook on low for 6 hours or on high for 3 hours.

  4. Remove chicken from slow cooker and shred. Return to slow cooker and stir in juices. Squeeze in the juice of one lime.

  5. Serve with corn tortillas or over a bed of lettuce and black beans with your favorite taco toppings. Enjoy!


Add Heat: Add a dash of cayenne pepper or hot sauce. More Flavor: Add toppings, such as shredded lettuce, chopped tomatoes, reduced-fat shredded cheese, black beans, corn, sliced avocados or guacamole, reduced-fat sour cream, or Greek yogurt. Storage: Best enjoyed within 2-3 days.

Crockpot Chicken Tacos
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