CROCKPOT CHICKEN TACOS | Super Easy + Dietitian-Approved

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat tortillas offer more fiber, while corn tortillas are usually cheaper.

Add the chicken to the Crock-Pot.

Open the cans of corn and diced tomatoes and add them to the Crock-Pot, including the liquid from the cans.

Add 1/4 packet of taco seasoning to the Crock-Pot.

Close the lid of the Crock-Pot and set to cook for 6 hours on high or 4 hours on low.

After cooking, unlock and remove the lid from the Crock-Pot.

Use a wooden spoon to break apart the chicken, which should shred easily.

If there is excess liquid after shredding, leave the lid off for about 20 minutes to allow some of it to evaporate.

Assemble the tacos with shredded chicken and toppings such as avocado, salsa, shredded lettuce, hot sauce, Mexican cheese, guacamole, or Greek yogurt.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens