Low Calorie Slow Cooker Chicken Tacos

These Low Calorie Slow Cooker Chicken Tacos are a simple and flavorful way to enjoy a Mexican-inspired meal. The chicken cooks low and slow in the slow cooker until it's tender and full of flavor.

Serve these tacos with air fryer sweet plantains for a delicious meal!

Jump to:

• Why You'll Love This Recipe
• Ingredients You'll Need
• Step-By-Step Instructions
• Expert Tips
• Variations
• Stovetop Chicken Tacos
• Storing
• Recipe FAQ's
• More Chicken Recipes You'll Love
• Low Calorie Slow Cooker Chicken Tacos
• #respond

Check out my Low Calorie Chicken Stew and my Slow Cooker BBQ Chicken Drumsticks for more delicious slow cooker chicken recipes!

Low calorie slow cooker chicken tacos are easy to make and perfect for any occasion.

These tacos are perfect for a family dinner, a party or any get together, as they are easy to prepare and can be customized with your favorite toppings.

Why You'll Love This Recipe

• With just a few ingredients and a crockpot, this recipe is very simple to prepare.
• This recipe uses boneless, skinless chicken breasts and fresh avocado sauce made from healthy fats, making it a nutritious meal.
• The combination of the savory salsa chicken and creamy avocado sauce makes a mouthwatering dish.

Ingredients You'll Need

• Boneless, Skinless Chicken Breast: Chicken breasts are lean and low in fat, making them a healthy choice.
• Salsa: You can use any type of salsa you like, whether it's mild, medium, or spicy. Use your favorite brand or make your own.
• Avocado: Choose a ripe avocado that is slightly soft when you squeeze it.
• Fresh Lime Juice: Adds a bright and tangy flavor.
• Fresh Lemon Juice: Adds a slightly sweet and sour flavor.
• Avocado Oil: A healthy oil.
• Garlic Powder: Adds a savory flavor.
• Chili Powder: Adds a mild spice and flavor.
• Apple Cider Vinegar: Adds a slightly tangy flavor.
• Water: Helps thin out the sauce.
• White Corn Tortillas: Traditional for tacos, but you can use yellow corn tortillas or flour tortillas if you prefer.

Step-By-Step Instructions

Step 1: Place the chicken breasts in a slow cooker and pour the salsa over them. Cook on low for 6-8 hours, until the chicken is cooked through and tender.

Step 2: When the chicken is done, remove it from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker and stir it into the salsa until well coated.

Step 3: Cut the avocado in half, remove the pit and scoop the flesh into a blender or food processor. Add the lime juice, lemon juice, avocado oil, garlic powder, chili powder, apple cider vinegar and water. Blend until smooth and creamy.

Step 4: Warm the tortillas in a dry skillet or in the microwave. Assemble the tacos by spooning some of the chicken and salsa mixture onto each tortilla. Drizzle with the avocado sauce and serve immediately.

NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!

Expert Tips

• It's important not to overcook the chicken, or it will become dry and tough. Cook the chicken until it reaches an internal temperature of 165 °F.
• Once the chicken is cooked, use two forks to shred it into small pieces. This will help distribute the flavor of the salsa and make it easier to eat in tacos.
• Customize your tacos. Serve the tacos with your favorite toppings, such as diced tomatoes, lettuce, or cilantro, to add more flavor and texture.
• To warm the tortillas, wrap them in a damp paper towel and microwave them for 30 seconds. Alternatively, you can heat them up on a griddle or in a dry skillet over medium heat for a few seconds on each side. This will make them more pliable and easier to fold around the filling.

Variations

• Make a different sauce: If you're not a fan of avocado sauce, try making a different type of sauce, such as cilantro lime crema, chipotle mayo, or pico de gallo.
• Vegetables: To make the tacos even healthier, add more vegetables to the filling, such as diced bell peppers, onions, or zucchini.
• Tortillas: Instead of white corn tortillas, try using yellow corn tortillas or even lettuce leaves to make a low carb version.
• Spicy: If you like your food spicy, add more chili powder or diced jalapenos to the salsa or the avocado sauce. You can also top the tacos with hot sauce or sliced serrano peppers.

Stovetop Chicken Tacos

For the Chicken Tacos:

1. Place the chicken breasts in a large skillet or frying pan.
2. Pour the 2 cups of salsa over the chicken breasts in the skillet.
3. Cook the chicken over medium heat. Cover the skillet and simmer for about 20-25 minutes, or until the chicken is fully cooked, tender, and reaches an internal temperature of 165 °F.
4. While the chicken is cooking, you can occasionally stir the salsa for even cooking and to prevent sticking to the pan.
5. Once the chicken is cooked, remove it from the skillet and place it on a cutting board. Use two forks to shred the chicken into small, bite-sized pieces.
6. Return the shredded chicken to the skillet with the salsa. Stir the chicken into the salsa until it's well coated with the flavorful sauce. Keep it warm over low heat while you prepare the avocado sauce.

For the Avocado Sauce:

1. Cut the avocado in half, remove the pit, and scoop the flesh into a blender or food processor.
2. Add the juice of 1 lime, juice of ½ lemon, 2 tablespoons of avocado oil, ½ teaspoon of garlic powder, ¼ teaspoon of chili powder, 1 teaspoon of apple cider vinegar, and 2 tablespoons of water to the blender with the avocado.
3. Blend everything together until it's smooth and creamy. This will be your delicious avocado sauce to drizzle over the tacos.

Assembly:

1. Warm the white corn tortillas in a dry skillet or in the microwave. This step is to make the tortillas pliable and easier to fold.
2. To assemble the tacos, spoon some of the shredded chicken and salsa mixture onto each tortilla.
3. Drizzle the creamy avocado sauce over the chicken and salsa mixture on each tortilla.

Storing

Let the chicken cool to room temperature before storing. Transfer to an airtight container and store it in the refrigerator for up to 3-4 days. Store the avocado sauce separately in an airtight container in the refrigerator for up to 2 days.

Recipe FAQ's

More Chicken Recipes You'll Love

If you love this recipe, please leave a comment with a five-star rating — or simply hit the five-star button in the recipe card. Don't forget to signup for my newsletter!