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Whole30 Slow Cooker Crispy Chicken Tacos
5 from 14 votes

Whole30 Slow Cooker Crispy Chicken Tacos

Whole30 Slow Cooker Crispy Chicken Tacos feature tender chicken breasts or thighs cooked slowly in a spice-infused lime broth with jalapeño, then shredded and briefly broiled to crisp the edges. The blend of adobo seasoning, garlic powder, cumin, and chili powder infuses the chicken with layered flavors, while the slow cooking ensures it remains moist and shreddable.

Course: Main Course

Ingredients

  • 1 ½ - 2 lbs chicken breast boneless, skinless, or thighs
  • 1 teaspoon adobo seasoning see notes
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ¼ teaspoon cumin
  • ¼ teaspoon oregano
  • ½ teaspoon chili powder
  • 2 teaspoon garlic powder
  • 2 teaspoon onion powder
  • 3 lime
  • 1 ½ cups water or chicken broth
  • 1 jalapeño

Instructions

    Cup of Yum
  1. Add chicken to the slow cooker.
  2. In a separate bowl, mix together adobo*, salt, pepper, cumin, garlic powder, onion powder, oregano, and chili powder.
  3. Add the juice of 3 limes and 1 ½ cups of water or chicken broth to the mixture. Pour this mixture on top of the chicken in the slow cooker.
  4. Stir everything together to make sure the chicken is coated with the spices on all sides. 
  5. Chop the jalapeño and add it on top of the chicken.
  6. Cook for 4 hours until chicken is tender and easy to shred. Once the chicken is done cooking, turn your oven to broil.*
  7. Take the chicken out of the slow cooker and shred. It will be tender enough to pull apart with two forks.
  8. Next, cover a baking sheet with aluminum foil and spray with nonstick spray or olive oil. Place the chicken on the baking sheet. Spread out into one even layer.
  9. Pour about ¼ cup of the liquid from the slow cooker on top of the chicken.
  10. Place the baking sheet in the oven. Let it broil for about 5 minutes until the chicken starts getting crispy. Remove the baking sheet from the oven and pour another ¼ cup of liquid over the chicken and give it a quick toss.
  11. Then, place the baking sheet back in the broiler for another 3-5 minutes until the chicken is crispy and golden.
  12. Serve on warm corn tortillas or lettuce leaves for a Whole30 compliant version. Top with pico de gallo or creamy tomatillo avocado salsa.

Notes

  • Confirm your adobo seasoning is Whole30-compliant or omit it if not allowed.
  • Broil shredded chicken only when ready to serve to avoid drying it out.