Crockpot Chicken Tacos

MACROS (two tacos): 16P/26C/3F


I love tacos.  They provide the ultimate flexibility... great anytime of day (breakfast tacos anyone?!) and everyone can build their own just they way they want.  This recipe makes plenty of shredded chicken so it's great to make for a few nights worth of tacos.  Don't love tacos that much?  (who are you!?) Feel free to use the left over chicken on a salad or stick with the Mexican theme and go for quesadillas one night! 


For the Chicken: 

  • 1 - 1.5 pounds lean chicken breast (99%)

  • Zest of two limes

  • Juice of two limes

  • 1/2 tablespoon chili powder

  • 1 teaspoon cumin

  • 1/2 cup water

  • Salt and pepper to taste

⇢Combine all ingredients in slow cooker and simmer on low for 4-6 hours

For the Picked Onions:

  • 1/2 red onion, sliced

  • 1/4 cup apple cider vinegar

  • Pinch of salt

⇢Combine all ingredients, tossing to coat onions in vinegar.  Let sit for 10 minutes to overnight.  The longer you let them sit the more pickled they will become.

For the Avocado-Lime Crema: 

  • 80g avocado ( 1/2 large avocado)

  • 50g fat free Greek yogurt

  • Juice of one lime

  • 1/8 teaspoon smoked paprika or chili powder

  • Pinch of salt to taste

⇢Mash avocado until creamy.  Stir in remaining ingredients.  Use less yogurt and/or more lime to thin out as desired.

Additional Ingredients:

  • Handful chopped cilantro

  • Soft taco shells (I used small corn tortillas; macros for two tortillas: 2P/23C/1F)


1. Warm tortillas in pan until they start to brown

2. Shred chicken

3. Build tacos to your liking and macro needs! 

The macros listed above are for the two tacos I built. Each one looked like this: 

1 taco shell

1 oz chicken

 10g crema

 5g pickled onion

Sprinkle of cilantro