Chicken and a variety of seasonings start off in the slow cooker. The chicken is then finished off in the oven for easy and flavorful Whole30 slow cooker crispy chicken tacos.
Whole30 Slow Cooker
Crispy Chicken Tacos
Have you tried the recipe for Creamy Tomatillo Avocado Salsa? If not, then I am going to give you the perfect reason to try it!
These Whole30 slow cooker crispy chicken tacos are delicious all by themselves. However, once topped off with a spicy and creamy salsa they are elevated to a whole new level of deliciousness!
Tacos have to be one of my favorite dishes, and not just one specific type either. That’s the beauty of this Mexican dish, the possibilities are endless and so good.
In Mexico, traditional tacos are served on soft warm corn tortillas, filled with a mouthwatering, skillfully prepared meat, then topped with a fresh salsa.
These Whole30 slow cooker crispy chicken tacos deviate a bit from the traditional since I served the meat on lettuce leaves. However, this is an optional way to serve them for those who are on Whole30.
When I created this recipe I also tried the chicken on corn tortillas and it was just as good. Honestly it was better, but that might just be my preference since I have an obsession with tortillas.
Ultimately the way you serve them is up to you, but I think you will love them either way.
How to Make Whole30 Slow Cooker
Crispy Chicken Tacos
To begin, add 1 1/2 to 2 pounds of boneless and skinless chicken breasts or thighs to your slow cooker.
Then mix together adobo, salt, pepper, cumin, garlic powder, onion powder, oregano and chili powder. If you are on Whole30, check the ingredients of your adobo to make sure it is compliant or omit it if it is not.
Add the juice of 3 limes and 1 1/2 cups of water or chicken broth to the mixture. Pour this mixture on top of the chicken in the slow cooker.
Stir everything together to make sure the chicken is coated with the spices on all sides. Then add a chopped jalapeño on top.
Cook for 4 hours until chicken is tender and easy to shred.
Time for Tacos!
Once the chicken is done cooking, turn your oven to broil.
Take the chicken out of the slow cooker and shred. It will be tender enough to pull apart with two forks. Our you can also use this handy meat shredder.
Next, cover a baking sheet with aluminum foil and spray with nonstick spray or olive oil.
Place the chicken on the baking sheet. Spread out into one even layer.
Pour about 1/4 cup of the liquid from the slow cooker on top of the chicken.
Place the baking sheet in the oven. Let it broil for about 5 minutes until the chicken starts getting crispy.
Remove the baking sheet from the oven and pour another 1/4 cup of liquid over the chicken and give it a quick toss.
Then, place the baking sheet back in the broiler for another 3-5 minutes until the chicken is crispy and golden.
Like I said earlier, you can serve the crispy shredded chicken on warm corn tortillas or lettuce leaves for a Whole30 compliant version.
These tacos are great topped off with a simple and healthy pico de gallo or a creamy tomatillo avocado salsa. I used both because I was looking for some extra heat and I was very pleased!
There you have it, Whole30 slow cooker crispy chicken tacos for an easy and healthy dinner or to satisfy your next taco craving.
I hope you enjoy!
Do you have a favorite type of taco? I’d love to know in the comments below.
Whole30 Slow Cooker Crispy Chicken Tacos
Perfectly seasoned chicken begins in the slow cooker, then made crispy in the oven for easy and flavorful Whole30 slow cooker crispy chicken tacos.
Ingredients
- 1 1/2 - 2 lbs boneless, skinless chicken breasts or thighs
- 1 tsp adobo (see notes)
- 1 tsp salt
- 1 tsp black pepper
- 1/4 tsp cumin
- 1/4 tsp oregano
- 1/2 tsp chili powder
- 2 tsp garlic powder
- 2 tsp onion powder
- 3 limes
- 1 1/2 cups water or chicken broth
- 1 jalapeño
Instructions
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Add chicken to the slow cooker.
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In a separate bowl, mix together adobo*, salt, pepper, cumin, garlic powder, onion powder, oregano, and chili powder.
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Add the juice of 3 limes and 1 1/2 cups of water or chicken broth to the mixture. Pour this mixture on top of the chicken in the slow cooker.
-
Stir everything together to make sure the chicken is coated with the spices on all sides.
-
Chop the jalapeño and add it on top of the chicken.
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Cook for 4 hours until chicken is tender and easy to shred. Once the chicken is done cooking, turn your oven to broil.*
-
Take the chicken out of the slow cooker and shred. It will be tender enough to pull apart with two forks.
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Next, cover a baking sheet with aluminum foil and spray with nonstick spray or olive oil. Place the chicken on the baking sheet. Spread out into one even layer.
-
Pour about 1/4 cup of the liquid from the slow cooker on top of the chicken.
-
Place the baking sheet in the oven. Let it broil for about 5 minutes until the chicken starts getting crispy. Remove the baking sheet from the oven and pour another 1/4 cup of liquid over the chicken and give it a quick toss.
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Then, place the baking sheet back in the broiler for another 3-5 minutes until the chicken is crispy and golden.
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Serve on warm corn tortillas or lettuce leaves for a Whole30 compliant version. Top with pico de gallo or creamy tomatillo avocado salsa.
Recipe Notes
*If you are on Whole30, check the ingredients of your adobo to make sure it is compliant and omit it if it is not.
*The chicken does dry out when broiled. Be sure to only place it under the broiler when you are ready to serve.
My Amazon Picks
Slow cooker chicken always the best texture when shred it. And it is spicy food, my kind of meal.
I know, I love how tender chicken comes out of the slow cooker.
These look awesome and perfect for Taco Tuesday!! I need to try that creamy tomatillo avocado salsa 🙂 YUM!
The salsa is so good and would go great with so many different types of tacos.
You had me at slow cooker tacos! Putting the chicken in the broiler is genius! Making it crispy really adds nice textures to the meal. I’m always looking for good slow cooker recipes. Your pictures look soo delicious!
Yes I agree. I like the taste of the chicken when it comes out of the slow cooker, but putting it under the broiler adds such a great texture.
These look amazing! Your pico and your creamy avocado tomatillo salsa sound to die for! Thanks for the awesome recipe!
Thank you! I hope you try them out.