Healthy Slow Cooker Chicken Tacos

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu offers a plant-based option, while chicken thighs are often less expensive.

coconut milk

🥗Healthier: almond milk

💰Cheaper: coconut cream

Almond milk reduces calories, while coconut cream can be a more affordable alternative.

taco shells

🥗Healthier: lettuce wraps

💰Cheaper: tortillas

Lettuce wraps lower carbs, while tortillas are often cheaper than pre-made shells.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has healthy fats, while vegetable oil is usually less expensive.

Grease the bottom of the slow cooker with 1 tablespoon of olive oil.

Add 10 ounces of pre-shredded cabbage to the bottom of the slow cooker.

Mix together the taco seasoning: 1/2 teaspoon smoked paprika, 2 teaspoons ground cumin, 1 teaspoon chili powder, and 1.5 teaspoons salt.

Place 1.5 pounds of boneless skinless chicken breasts on top of the cabbage.

Drizzle 1 tablespoon of fresh lime juice over the chicken.

Season one side of the chicken with half of the taco seasoning.

Flip the chicken breasts over and season the other side with the remaining taco seasoning.

Sprinkle any extra taco seasoning over the cabbage in the slow cooker.

Add freshly minced garlic over the top of the chicken for extra flavor.

Cover the slow cooker and cook on low heat for 3 to 4 hours.

Check the internal temperature of the chicken to ensure it reaches 165 degrees Fahrenheit.

Once cooked, use two forks to shred the chicken and mix it in with the cabbage.

Serve the taco filling in your favorite taco shell or use a lettuce leaf as a low-carb option.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens