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Healthy Slow Cooker Chicken Tacos (Easy & Delicious!)


These slow cooker chicken tacos are insanely delicious and take less than 25 minutes of hands-on time to prepare. What’s not to love?!

This recipe is:

healthy, delicious, gluten-free,
dairy-free, whole30-approved, paleo, grain-free,
low-glycemic, and simple-to-prepare

For an easy healthy meal, it doesn’t get much better than these healthy chicken tacos simmered in the slow cooker in antioxidant-rich spices. Packed with protein and flavor, the health aspect of this dish goes even further by serving them in lettuce cups. Pile on any veggies you want, and don’t forget the avocado for an extra dose of healthy fats.

We love to double this recipe to have tacos on #TacoTuesday, then save the rest in the fridge for healthy taco salads on Thursday. It’s the perfect recipe to double for easy make-ahead meals or to serve buffet-style at a party.

As always, read your ingredient labels and choose spices that don’t have any fillers, preservatives, or unhealthy ingredients. This recipe is gluten-free if you serve it in lettuce cups; that’s the way we prefer it.

Healthy Slow Cooker Chicken Tacos Elizabeth Rider

This recipe is from Season 3 of my healthy cooking show Elizabeth Eats on FMTV. You can watch the full episode here if you’d like to see a full demonstration. I’m giving you the full recipe here to save and print. It will be a new family favorite!


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healthy slow cooker chicken tacos Elizabeth Rider

Healthy Slow Cooker Chicken Tacos (Easy & Delicious!)

  • Author: Elizabeth Rider
  • Prep Time: 20 mins
  • Cook Time: 3 hours
  • Total Time: 3 hours 20 mins
  • Yield: 8 1x


  • 1 cup purified water or chicken stock
  • 3 cloves garlic, smashed
  • 2 tablespoons mild or medium chili powder
  • 1 tablespoon plus 1 teaspoon ground cumin
  • 2 teaspoons sea salt (less if your chili powder contains salt)
  • 45 spins of freshly ground black pepper
  • 1 medium onion, cut into quarters
  • 2 pounds boneless, skinless chicken breasts, preferably organic (that’s about 45 chicken breasts)
  • 12 limes, juiced for garnish


  1. In a medium bowl, mix the water (or stock), garlic, chili powder, cumin, salt and pepper.
  2. Add chicken breasts to slow cooker (aka CrockPot).
  3. Pour liquid mixture over the chicken and place onion on top of breasts.
  4. Cook 2-3 hours on high, or 4-5 hours on low, until internal temperature of each breast is 165°F.
  5. Shred chicken with 2 forks. Squeeze lime juice over meat before serving.
  6. Serve in lettuce cups or your favorite healthy tortillas with fermented salsa or pico de gallo, shredded cabbage, avocado and/or cilantro.
  7. Serve immediately or store in an airtight glass container up to three days in the refrigerator.


We love to serve our healthy chicken tacos with:

Butter lettuce or romaine lettuce leaves as the tortilla
Fresh pico de gallo, fresh salsa, or fermented salsa
Shredded purple cabbage
Fresh lime wedges
Cashew cream (as a sour cream replacement)



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  1. Brad Kepley says:

    I enjoyed it. Topped it with sprouts, avocado and salsa on a soft taco shell and ate it with a fork. Not disappointed at all.

  2. Diana says:

    I made this with chicken thighs and it turned out great. (I cooked on low for 5 hours because it fit my schedule but 4 might have been sufficient). Perfect taco filling and so easy. I’m definitely bookmarking for future use. Thanks.

  3. Tracey says:

    Tried your recipe tonight and loved it. I loved how easy it was, healthy and delicious. Would love more crockpot recipes like this that my kids would eat too. Thank you for sharing

  4. Anne Williams says:

    Delicious mild flavor Add more Chile powder be selective and growd cumin. Drain well good leftovers

  5. Susan says:

    Hi! I love this recipe and am going to make it tonight! Question…would regular chicken breasts with bone in still be okay to use? I would just take off skin if any and shred chicken.

    Thanks for your recipe!


    • Hi Susan! Bone-in chicken breasts are totally good to use here. Just remove the skin and discard the skin and bones before shredding. I usually use boneless, skinless chicken breast in this particular recipe because it’s easier, but if you have bone-in breasts it’s not a problem. Enjoy! ~E

  6. Heather says:

    Tried this recipe last night. My boyfriend and I loved it. I liked it better without cilantro. Fast and easy to make 5/5.

  7. Colleen Strickland says:

    Please send me healthy crockpot ideas. These recipes of your seem lovely

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Instead of prescribing what I think you should do, I help you find what works for you.

A health expert, author, and creative entrepreneur

I’m Elizabeth

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