Perfectly seasoned chicken is slow cooked, then finished under the broiler for easy, flavorful Whole30 Slow Cooker Crispy Chicken Tacos.
Whole30 Slow Cooker Crispy Chicken Tacos
These slow cooker crispy chicken tacos start with tender, seasoned chicken cooked low and slow, then get a crisp finish in the oven. They’re excellent on warm corn tortillas or wrapped in lettuce for a Whole30-compliant meal. Top with a spicy, creamy tomatillo-avocado salsa or fresh pico de gallo to elevate the flavors.
How to Make Slow Cooker Crispy Chicken Tacos
Slow Cooking
Add 1 ½ to 2 pounds of boneless, skinless chicken breasts or thighs to the slow cooker. In a bowl, combine 1 teaspoon adobo (optional for Whole30 — check ingredients), 1 teaspoon salt, 1 teaspoon black pepper, ¼ teaspoon cumin, ¼ teaspoon oregano, ½ teaspoon chili powder, 2 teaspoons garlic powder, and 2 teaspoons onion powder.
Squeeze the juice of 3 limes into the spice mixture and add 1 ½ cups water or chicken broth. Pour this over the chicken and stir to coat the pieces evenly. Top with one chopped jalapeño and cook on low for about 4 hours, until the chicken is tender and easy to shred.
Broiling
When the chicken is cooked, preheat the oven to broil. Remove the chicken from the slow cooker and shred it with two forks. Line a baking sheet with aluminum foil and brush or spray with olive oil or nonstick spray. Spread the shredded chicken in an even layer on the sheet.
Pour about ¼ cup of the cooking liquid over the chicken, then place the sheet under the broiler for about 5 minutes until the edges begin to crisp. Remove the pan, toss the chicken lightly with another ¼ cup of the liquid, and return it to the broiler for 3–5 more minutes until the chicken is golden and crispy. Note: the chicken can dry if left under the broiler too long, so broil only when ready to serve.
To Serve
Serve the crispy shredded chicken on warm corn tortillas or in lettuce leaves for a Whole30 option. Top with fresh pico de gallo or creamy tomatillo avocado salsa for brightness and heat. Both toppings work wonderfully together if you want extra flavor.
Enjoy this simple, flavorful recipe as an easy weeknight dinner or for your next taco craving. If you try it, share your experience and tag the creator on Instagram.
Please leave a comment below if you make this or tag @everydaylatina on Instagram.
Recipe
Whole30 Slow Cooker Crispy Chicken Tacos
by Gemma Aguayo-Murphy
Ingredients
- 1 ½ – 2 lbs boneless, skinless chicken breasts or thighs
- 1 teaspoon adobo (optional — check Whole30 compliance)
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ teaspoon cumin
- ¼ teaspoon oregano
- ½ teaspoon chili powder
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 3 limes, juiced
- 1 ½ cups water or chicken broth
- 1 jalapeño, chopped
Instructions
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Add the chicken to the slow cooker.
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In a bowl, mix the spices: adobo (if using), salt, pepper, cumin, garlic powder, onion powder, oregano, and chili powder.
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Stir in the juice of 3 limes and 1 ½ cups water or chicken broth. Pour over the chicken.
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Mix to coat the chicken evenly, then add the chopped jalapeño on top.
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Cook on low for about 4 hours, until the chicken is tender and easy to shred. Preheat the oven to broil when the chicken is done.
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Remove and shred the chicken with two forks. Spread it in a single layer on a foil-lined, oiled baking sheet.
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Pour about ¼ cup of the slow-cooker liquid over the chicken, broil for ~5 minutes until crisping, toss with another ¼ cup of liquid, then broil 3–5 more minutes until golden.
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Serve on warm corn tortillas or lettuce leaves. Top with pico de gallo or creamy tomatillo avocado salsa.
Notes
Broil the chicken only when you are ready to serve to avoid drying it out.
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