Crock Cooker Chicken Tacos


  • 1 pound boneless skinless chicken breast
  • 3 tablespoons lime juice
  • 1 tablespoon chili powder
  • 1 cup frozen whole kernel corn
  • 1 cup chunky salsa
  • 6 8-inch whole wheat flour tortillas warmed
  • Optional garnishes:
  • Low fat sour cream
  • shredded cheddar cheese
  • shredded lettuce


  • Place chicken in a slow cooker.
  • In a cup, combine lime juice and chili powder; pour over chicken.
  • Cover and cook on LOW for 5 to 6 hours or until chicken is tender.
  • Remove chicken from slow cooker and cool slightly; shred with 2 forks then return to slow cooker. Stir in corn and salsa.
  • Cover and cook on LOW for 30 minutes or until heated through.
  • Serve mixture in warmed tortillas; garnish with sour cream, cheese, and lettuce if desired.


SERVING SUGGESTION: Serve a big salad on the side. VEGETARIAN: Use non-breaded faux chicken patties and adjust cooking time as needed. KOSHER: Skip dairy garnishes. GLUTEN-FREE: Make sure salsa is gluten-free. Use gluten-free tortillas. NUTRITION: Per Serving: 265 Calories; 4g Fat; 23g Protein; 36g Carbohydrate; 4g Dietary Fiber; 44mg Cholesterol; 630mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat. Points: 7
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