Healthy Chicken Tacos (Slow cooker!)

I love making classic comfort food a little healthier, and these slow cooker chicken tacos are no exception. Chicken breasts can tend to dry out when left in a crockpot for too long, but I’ve figured out a simple hack to keep them juicy while adding extra veggies to each bite.

It’s a win-win!

The secret? It’s shredded cabbage. Now, before you go running to look for a different recipe, hear me out. The cabbage not only prevents the chicken from over-cooking, but it also wilts right into the meat when you shred it. You won’t notice it.

Even my picky kids can’t tell it’s in there, thanks to the flavorful homemade taco seasoning. (That means you won’t need to use a store-bought packet, either!)

Healthy Chicken Taco Ingredients

• Chicken Breasts. This recipe calls for boneless, skinless chicken breasts. You won’t need to cut them before cooking, so clean-up is a breeze!
• Shredded Cabbage. I use half a head of cabbage for this recipe (about a pound), but you can make your life easier by starting with a bag of shredded coleslaw mix, if you prefer. Shredding it yourself means it will be thinner, though, which is a bonus when you want it to blend in.
• Garlic. I use fresh garlic to boost the flavor, but garlic powder can work, too.
• Lime Juice. A squeeze of citrus brightens the flavor.
• Pantry Spices. Chili powder, cumin, and smoked paprika create a flavorful homemade taco seasoning, so you won’t need to run to the store for a packet.

How to Make Healthy Chicken Tacos

Step 1:

Grease your slow cooker with a drizzle of olive oil. (I have an old 7-quart slow cooker, similar to this model.) Arrange a layer of shredded cabbage on the bottom of the pot, using about 8 to 12 ounces.

Add the chicken breasts on top of the cabbage. Squeeze 1 tablespoon of fresh lime juice over the chicken.

To prepare the homemade taco seasoning, combine the ground cumin, chili powder, smoked paprika, salt, and black pepper in a small bowl. Stir well until it looks uniform, then set it aside.

Step 2:

Season both sides of the chicken breasts generously with the taco seasoning. Add 3 minced garlic cloves to the pot, sprinkling them over the chicken. (You can swap this for a half teaspoon of garlic powder if you prefer.)

If you have any extra seasoning in the bowl, sprinkle it over the top of everything in the pot, then secure the lid. Set the slow cooker to low for 3 hours.

You’ll know the chicken is done when it reaches an internal temperature of 165ºF, but it’s okay if it goes a little higher, since the cabbage will help keep it moist. (In fact, my chicken often reaches 200ºF in 3 hours on low, but it still turns out tender and shreds beautifully.)

Step 3:

Use two forks to shred the chicken. The ultra-tender cabbage will naturally mix in with the shredded chicken, so you won’t notice you’re getting extra veggies in each bite. 

Serve the shredded chicken tacos in warm tortillas. Use corn tortillas or almond flour tortillas for a gluten-free option. Then add your favorite toppings, like pico de gallo, Greek yogurt, guacamole, shredded cheese, diced tomato, and red onion.

Try my creamy cilantro sauce on top for even more flavor and protein. 

Healthy Chicken Tacos (Slow Cooker!)

4.94 from 33 votes

These healthy chicken tacos are made with a sneaky ingredient (hint: it's cabbage), but you'd never guess just by tasting it. The added veggies keep the chicken tender and juicy, so it won't dry out as it cooks in the slow cooker. Paired with an easy homemade taco seasoning, these are some of the best chicken tacos you'll ever taste!

prep10 mins cook3 hrs total3 hrs 10 mins

Servings:4

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Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 tablespoon olive oil
• 8-12 ounces shredded cabbage
• 1 ½ pounds boneless chicken breasts
• 1 tablespoon lime juice
• 1 teaspoon smoked paprika
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• fine sea salt and black pepper
• 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.

Video

Notes

Nutrition information is for roughly 6 ounces of cooked chicken with cabbage. (A quarter of this whole batch.) This information is automatically calculated and is just an estimate, not a guarantee.

Update Note: This recipe was updated in January 2025 to increase the spices slightly. I doubled the paprika and chili powder and added ground black pepper.

Nutrition

Calories: 251kcal | Carbohydrates: 6g | Protein: 37g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 1099mg | Potassium: 788mg | Fiber: 2g | Sugar: 2g | Vitamin A: 664IU | Vitamin C: 25mg | Calcium: 50mg | Iron: 2mg

Author: Megan Gilmore

Course: Main Course

Cuisine: paleo

Keyword: healthy chicken tacos, slow cooker chicken tacos

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