Healthy Slow Cooker Shredded Chicken Tacos: Light & Easy (Print Version)

Healthy Slow Cooker Shredded Chicken Tacos are light, flavorful, and incredibly easy. Perfect for busy weeknights, these tacos bring joy without the fuss!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 4-8 Hours minutes
Total Time: 19 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Mexican-Inspired
Dietary: Gluten-Free (if using corn tortillas), Dairy-Free

# Ingredients:

→ Main Ingredients for Shredded Chicken Tacos

01 - 1.5 lbs boneless, skinless chicken breasts
02 - 1 cup chicken broth, low sodium
03 - 1 small yellow onion, chopped
04 - 3 cloves garlic, minced

→ Flavor Boosters & Spices for Shredded Chicken Tacos

05 - 2 tbsp chili powder
06 - 1 tbsp ground cumin
07 - 1 tsp smoked paprika
08 - 1/2 tsp dried oregano
09 - 1/2 tsp salt, or to taste
10 - 1/4 tsp black pepper, freshly ground

→ Fresh Toppings & Garnishes

11 - 2 limes, cut into wedges
12 - 1/2 cup fresh cilantro, chopped
13 - 1/4 red onion, thinly sliced or finely diced
14 - 1 avocado, diced or sliced

→ For Serving

15 - 12 corn or flour tortillas
16 - Your favorite salsa

# Instructions:

01 - Okay, first things first, grab your chicken breasts. No need to cut them up, the slow cooker will do most of the work for us! Just toss 'em right into the bottom of your slow cooker. Then, get that onion chopped and your garlic minced. I always feel like a real chef when I'm mincing garlic, even if my kitchen ends up looking like a tornado hit it afterward. Add the onion and garlic right over the chicken. Easy peasy, right?
02 - Now for the flavor! Sprinkle the chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper evenly over the chicken and veggies. Don't be shy! Give it a good, even coating. Then, pour in that chicken broth. You want just enough liquid to create some steam and keep things moist, but don't drown the chicken. I once added too much and ended up with more of a soup, which was... interesting, but not quite taco-ready.
03 - Pop the lid on your slow cooker. Now, you've got options: cook on LOW for 6-8 hours, or if you're in a bit of a rush (which, let's be real, is most weeknights), cook on HIGH for 3-4 hours. That's the beauty of the slow cooker, isn't it? Just let it do its thing while you go about your day. The smells that start wafting through the house are just heavenly, honestly.
04 - Once the chicken is cooked through and super tender (it should practically fall apart when you look at it), carefully remove the chicken breasts from the slow cooker. You can use two forks to shred the chicken right there on a cutting board. It's so satisfying how easily it shreds! Then, return the shredded chicken to the slow cooker and stir it all into the flavorful broth and spices. This ensures every single strand of chicken is coated in that deliciousness.
05 - While the chicken is soaking up all that goodness, get your tortillas ready. I like to warm mine in a dry skillet over medium heat for about 30 seconds per side until they're soft and pliable. Or, if you're lazy like me sometimes, a quick zap in the microwave works too! Then, get all your toppings prepped: slice those limes, chop the cilantro, dice the avocado, and slice the red onion. This is where the magic really happens, bringing all those fresh textures and flavors together.
06 - Now for the best part – assembly! Grab a warm tortilla, spoon in a generous amount of that incredibly tender, flavorful shredded chicken. Then, load it up with your favorite toppings. A squeeze of lime, a sprinkle of fresh cilantro, some diced avocado, and a dash of salsa. Honestly, seeing all those vibrant colors come together just makes my heart happy. Serve immediately and enjoy your delicious creation!

# Notes:

01 - Don't be afraid to taste and adjust the seasoning after shredding the chicken; sometimes it needs a little extra salt or a pinch more chili powder.
02 - If you're short on time, you can prep the onion and garlic the night before, making morning setup a breeze.
03 - Got leftover chicken? It's fantastic in quesadillas, salads, or even mixed with rice for a quick lunch!
04 - For an extra kick, add a diced jalapeño (seeds removed for less heat) to the slow cooker with the onion.

# Equipment Needed:

01 - Slow cooker
02 - cutting board
03 - knife
04 - forks for shredding
05 - skillet (optional
06 - for warming tortillas)

# Nutrition (Per Serving):

Calories: 350
Total Fat: 12g
Total Carbohydrate: 25g
Protein: 35g

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