Crockpot Mexican Chicken Recipe
Healthy Crockpot Mexican Chicken. Easy. Flavorful. Gluten Free. HEALTHY! Perfect for meal prep salads, burrito bowls, Taco Tuesdays, nachos, and more!
Servings: 6 people
Calories: 194kcal
Equipment
Ingredients
Crockpot Mexican Chicken
- 2 pounds boneless skinless chicken breasts*
- 1 teaspoon Paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 - 1 teaspoon salt more to less to taste
- 1/2 teaspoon pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 cup freshly squeezed orange juice
- 1/4 cup freshly squeezed lime juice
- 1/4 cup freshly squeezed lemon
- 1/4 cup soy sauce or gluten free alternative
- 2 tablespoons white vinegar
Tacos
- Hard shell tacos *
- shredded cheese
Optional toppings
- Lettuce
- Pico de Gallo
- Sour cream
Instructions
Crockpot Mexican Chicken
- Spray crockpot with cooking spray.
- Combine all ingredients in crockpot.
- Cook on HIGH for 3-4 hours or LOW for 7-8 hours.
- Shred with two forks and serve!
- Store leftovers, covered, in the fridge for up to 4 days.
Tacos
- Preheat oven to 400 degrees F.
- Place taco shells on a baking sheet.
- Fill with chicken and cheese.
- Bake in preheated oven for 10 minutes.
- Top with optional toppings and enjoy!
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Video
Notes
*You could also use soft shells tacos, but then you may need to adjust the bake time.
Nutritional information is just for the crockpot mexican chicken ingredients.
Nutrition
Calories: 194kcal | Carbohydrates: 4g | Protein: 33g | Fat: 4g | Cholesterol: 96mg | Sodium: 916mg | Potassium: 648mg | Sugar: 1g | Vitamin A: 330IU | Vitamin C: 13.9mg | Calcium: 13mg | Iron: 1.1mg