My Crockpot Chicken Tacos

If you follow me on Instagram ( @Shaysdayys ) you probably have noticed I have been cooking up a storm in my stories! I was given a crockpot for Christmas and I have to say it’s hands down the best gift ever! Since it’s “Taco Tuesday” I wanted to share my healthy, flavorful, and simple chicken taco recipe with you all. With that being said, you’re going to need a CROCKPOT and 8 hours till dinner time!

It’s not always easy to maintain a healthy diet when it comes to eating Mexican food. However, I liked to say I pulled it off with this recipe. I paired my chicken tacos with the following toppings: organic black beans, shredded lettuce, fresh cilantro, tomatoes, diced onions, limes, brown rice, and my favorite AVOCADOS! I use corn tortillas for my taco shells which are gluten-free as well.


  • 2 to 4 boneless, skinless chicken breasts
  • Olive Oil
  • Minced garlic
  • 1 white onion
  • Onion powder
  • Ground cumin
  • Mild taco seasoning mix
  • Bragg liquid aminos not so much for flavor but to help break up the chicken (gluten free and a natural soy sauce alternative)
  • Hunts fire roasted diced tomatoes
  • Chicken broth
  • Corn tortillas

Toppings: shredded lettuce, cilantro, limes, tomatoes, onions, avocado, black beans, and brown rice.

How To Make It:

  1. First you want to sauté some minced garlic and chopped white onions with olive oil in a pan on the stove top for about 5-10 minutes until onions are tender.
  2. Season the chicken in a bowl on both sides with onion powder, ground cumin, mild taco seasoning mix, and pepper.
  3. Put the sautéed onions in the crockpot first. 
  4. Add the seasoned chicken and fire roasted diced tomatoes.
  5. 5-10 sprays of Bragg Liquid Aminos (soy sauce alternative) not so much for flavor but to help break up the chicken and make it more tender!
  6. Pour 1 cup chicken broth over seasoned chicken in the crockpot.
  7. Cover and cook on low for 8 hours.
  8. Shred chicken to serve.
  9. Add your toppings and enjoy!

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