Healthy Crockpot Chicken Tacos Two Ways
Taco Tuesday just got a whole lot easier, healthier, and tastier. Whip up this Crockpot Mexican Chicken to serve as tacos or tostadas!
Ingredients
- 1-1.5 lbs boneless skinless chicken breasts, thawed or frozen
- 1 serving of homemade ranch seasoning recipe above
- 1 serving of homemade taco seasoning recipe above
- 1 cup of unsalted or low sodium chicken broth
- 1- 14.5 oz can no-salt-added diced tomatoes drained
- 1/2 cup diced onions fresh or frozen
Additional toppings (optional):
- 1 can no-salt-added black beans
- 1 cup chopped bell peppers fresh or frozen
- 1/2 cup frozen corn
- Avocado slices plain Greek yogurt, salsa, fresh greens, Mexican shredded cheese
Instructions
- Add spice mixes to the crockpot, then add diced tomatoes, onions and chicken broth, and stir until combined.
- Add chicken breasts to crockpot, stir and spoon some of the spice/veggie mixture on top of the chicken.
- Cover and cook on low for 4-6 hours, or until chicken is cooked through.
- Shred chicken with these shredding claws (Amazon affiliate link), stir again, and let sit for another 15-20 minutes.
- Cook additional veggies (beans, peppers and corn) in a medium-sized skillet and season with cumin, chili powder, garlic powder and pepper for a few minutes.
- Serve chicken and veggies hot, with toppings as desired.
Notes
I like to top whole grain corn tortillas with fresh greens, the Mexican veggie mixture, crockpot chicken, a little bit of shredded cheese, spicy salsa and avocado. Voila!