Healthy Chicken Tacos (Slow Cooker!)
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
3 hrs
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Total Time
3 hrs 10 mins
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Servings
4
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Calories
251 kcal
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Course
Main Course
Healthy Chicken Tacos (Slow Cooker!)
Description
Healthy Chicken Tacos (Slow Cooker!) features boneless chicken breast layered over shredded cabbage inside a slow cooker. The chicken is seasoned with a blend of smoked paprika, cumin, chili powder, salt, and black pepper, then cooked low and slow for 3 to 4 hours until tender. The cabbage softens as the chicken cooks on top, absorbing flavors and moisture. After cooking, the chicken is shredded directly in the slow cooker and combined with the cabbage to form a cohesive taco filling. The resulting dish has a tender texture, mild smoky and earthy spices, and a subtle garlic undertone from minced fresh garlic or powder.
The shredded chicken mixture can be served warm in taco shells or crisp lettuce leaves with your favorite toppings, providing a flexible option for different tastes and dietary preferences. Leftovers keep well in the refrigerator for up to 4 days, making this a practical recipe for meal prep or casual weeknight dinners.
Adjust spice levels by modifying the chili powder quantity if desired. The lime juice added before cooking brightens the flavors and tenderizes the chicken slightly. This dish pairs well with fresh salsa, avocado, or a dollop of sour cream to complement its spiced, juicy texture.
Ingredients
- 1 tablespoon olive oil
- 8-12 ounces cabbage shredded
- 1.5 pounds chicken breast boneless
- 1 tablespoon lime juice
- 1 teaspoon smoked paprika
- 2 teaspoons cumin ground
- 2 teaspoons chili powder
- sea salt fine
- black pepper fine
- 3 cloves garlic , minced
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.
Notes
- The nutrition info reflects about 6 ounces of cooked chicken combined with cabbage per serving, roughly a quarter of the full batch.
- For a bolder spice profile, the paprika and chili powder amounts were increased in a January 2025 update, with added black pepper.
- Leftover shredded chicken and cabbage mixture stores in an airtight container in the fridge for 3 to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 6g | 2% |
| Protein | 37g | 74% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 109mg | 36% |
| Sodium | 1099mg | 46% |
| Potassium | 788mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 664IU | 13% |
| Vitamin C | 25mg | 28% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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