Slow Cooker Chicken Tacos

Jan 19, 2020 | Food, Lunch/Dinner

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Trying to eat healthier but hate how labor intensive it can be? What if I told you that with only a handful of ingredients and a few minutes of active time, you could have delicious taco meat that is under 150 calories for every 4 ounces and so delicious you wouldn’t even know it’s healthy! This recipe is it, just throw everything in a crock pot, and you have dinner in 4 hours! What could be simpler? This recipe is also perfect for freezing so don’t worry it makes 12 servings (though you probably wont have leftovers after tasting it)!

This recipe produces just the right amount of liquid so that the chicken is moist without liquid pooling at the bottom of the crock pot so you can say good bye to soggy tacos! But don’t limit yourself there, this meat would also be great in burritos, quesadillas, salads, and more!

Slow Cooker Chicken Taco Meat

Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Course: Main Course
Servings: 12
Calories: 147kcal


  • 3 lb chicken breast
  • 6 tbsp taco seasoning
  • 6 cloves garlic minced
  • oz yellow onion about ½ small onion, thinly sliced
  • ½ oz Serrano peppers about 2 peppers, finely diced
  • oz jalapeno peppers about 3 large peppers, finely diced
  • 1 lime juiced
  • 14½ oz can Fire Roasted Diced Tomatoes with Garlic any kind of diced tomatoes will work


  • Season chicken breasts with taco seasoning and place in a single layer at the bottom of a crock pot. Add garlic, onion, Serrano peppers, and jalapeno peppers. Top off with lime juice and diced tomatoes and cover.
  • Cook on high for 4 hours. After 4 hours, shred chicken and return to crock pot, stirring well to ensure even distribution of vegetables and chicken. I like to shred the chicken in the crock pot with a hand mixer on low speed. This not only shreds the chicken in less than a minute, it mixes all the ingredients too! Use meat on tacos, burritos, salads, or quesadillas! Enjoy!


While I usually lean towards fresh ingredients over canned, this recipe can be made a little bit easier by using a 4 oz can of green chiles instead of the Serrano and jalapeno peppers if necessary.  Just keep in mind it will make a more mild chicken taco meat than using the fresh peppers.
If you like heat, leave the seeds in the peppers for an extra kick.
This recipe produces chicken that is moist without excess liquid.  I prefer this so the taco shells don’t get soggy.  If you would like a little additional liquid, feel free to add a little chicken stock until it meets your personal preference.


Serving: 4OZ | Calories: 147kcal | Carbohydrates: 5g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 282mg | Potassium: 532mg | Fiber: 1g | Sugar: 2g | Vitamin A: 292IU | Vitamin C: 18mg | Calcium: 24mg | Iron: 1mg
Tried this recipe?Let us know how it was!

About Me


Hello everyone! My name is Angie Mallery, and I’m the proud founder of Wicked Handy. This blog is my playground for sharing everything that makes life more joyful and practical—from crafting and cooking to gardening and DIY projects. I’m thrilled you’re here and hope you find inspiration and enjoyment in what I love to do. Thank you for visiting!

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