Slow Cooker Salsa Chicken Tacos (and Taco Salad Bowls)

This is one of those set-it-and-forget-it meals that makes your whole kitchen smell amazing. The chicken turns out tender, juicy, and loaded with flavor—and you can pile it into warm tortillas or throw it over lettuce for a killer taco salad.

Ingredients

4 boneless, skinless chicken breasts
1 cup salsa
1 cup canned diced tomatoes with chilies, drained (or 1 can Rotel, 10 ounces)
1 ounce taco seasoning (or 2 tablespoons homemade taco seasoning)
½ onion, diced
1 lime, zested and juiced
Handful of fresh cilantro, chopped

Instructions

In a bowl, combine salsa, canned tomatoes, and taco seasoning.
Place onions and chicken breasts in the slow cooker, then pour the tomato mixture over the top.
Cook on low for 7–8 hours or high for 3–4 hours.
Remove chicken and shred with two forks. Return to slow cooker and stir into the juices.
Just before serving, stir in lime zest, juice, and chopped cilantro.

Serving Ideas

Serve on zero-carb tortillas or use it for taco salad bowls. Top with diced red onion, tomatoes, shredded lettuce, low-fat cheddar cheese, cotija, and a squeeze of lime. Don’t forget your favorite Mexican hot sauce and some crushed tortilla chips for crunch.

Nutrition (per serving, chicken only)

Calories: ~225
Protein: ~34g
Carbs: ~6g
Fat: ~6g
Fiber: ~2g

Full Meal with Toppings & Tortilla

(per serving, using low-carb tortilla, lettuce, tomato, onion, cheddar, cotija, and a few crushed tortilla chips):

Calories: ~375
Protein: ~40g
Carbs: ~18g
Fat: ~13g
Fiber: ~5g