Healthy Chicken Tacos (Slow Cooker!)
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These slow cooker chicken tacos are made with a sneaky ingredient (cabbage!), but you'd NEVER guess just by tasting it. The added veggies keep the chicken tender and juicy, so it won't dry out as it cooks in the slow cooker. Paired with an easy homemade taco seasoning, these are some of the best chicken tacos you'll ever taste! And my family eats them every week, because it takes less than 10 minutes to assemble.
Ingredients
Instructions
Grease the slow cooker with olive oil, then evenly arrange the shredded cabbage on the bottom. Place the chicken breasts on top of the cabbage and drizzle them with lime juice.
In a small bowl, stir the smoked paprika, cumin, chili powder, 1 ½ teaspoons fine sea salt, and a ¼ teaspoon ground black pepper. Sprinkle the seasoning mixture on both sides of the chicken, then pour any extra seasoning into the pot over the cabbage. Top with the minced garlic. (Or use a ½ teaspoon garlic powder, instead.)
Secure the lid and cook on low for 3 to 4 hours. The chicken should reach an internal temperature of 165ºF in 3 hours, but it can be cooked longer if needed. Shred the chicken with two forks and toss it with the shredded cabbage directly in the slow cooker.
Serve warm in taco shells or lettuce leaves with your favorite toppings. Leftover shredded chicken can be stored in an airtight container in the fridge for 3 to 4 days.
Nutrition
- Calories
- 251 kcal
- Carbohydrate Content
- 6 g
- Protein Content
- 37 g
- Fat Content
- 8 g
- Saturated Fat Content
- 2 g
- Trans Fat Content
- 0.02 g
- Cholesterol Content
- 109 mg
- Sodium Content
- 1099 mg
- Fiber Content
- 2 g
- Sugar Content
- 2 g
- Unsaturated Fat Content
- 5 g
- Serving Size
- 1 serving
