Baja Chicken Tacos ~ Crockpot Recipe

Happy Monday! Get the week going full speed ahead with this super easy Baja Chicken Tacos Crockpot recipe! Currently my FAVORITE recipe hands down. The tangy lime with the crispy crunchy sweet slaw will make you want to jump up and start a conga line! {inserts wild n’ crazy latino music}



Start by cutting off any fatty parts of the chicken. Then stick in the crockpot with the simple seasonings and spices! Cook on low for 7-10 hours.


Next whip up the slaw and refrigerate. 


My eyes are in love with all the beautiful colors and creaminess of this dish!


Baja Chicken Tacos ~ Crockpot Recipe S or E
Serves: 3-4
  • 3 Raw Boneless Skinless Chicken Breasts
  • 6 TBS Lime Juice (or 3 Limes, Juiced)
  • 4-5 Garlic Cloves, minced
  • ¾ tsp. Cumin
  • ¾ tsp. Chili Powder
  • About ¾ tsp. Salt
  • Sprinkle of Pepper
  • Joseph’s Pita Bread or Flat Bread or on plan Low Carb Tortilla
  • Sliced Tomato
  • .
  • SLAW
  • 2 Cups Slaw (I like to use shredded angel hair slaw)
  • ¼ - ½ Cup Shredded Carrots
  • 2-3 TBS Lime Juice
  • ½ tsp. Olive Oil
  • 2 TBS 0% Fat Greek Yogurt
  • 2 TBS Mayo
  • ½ Doonk Now Better Stevia Extract Powder OR ½ Doonk THM Stevia
  1. Start by cutting off any fatty parts of the chicken.
  2. Place chicken in the crockpot and sprinkle all seasonings and lime juice on the chicken.
  3. Best when cooked on low for 7-10 hours.
  4. Mix all ingredients for slaw in a medium-large bowl and refrigerate.
  5. Place cooked chicken on choice of taco shell and top with crunchy sweet slaw and tomatoes!
  6. ENJOY!
  7. This recipe is fabulous for left overs as well!
*If you leave out the mayo and oil (or don't over eat on the slaw) this can easily be an E dish! And add more carrots too for an E! If you're eating this in an S setting, limit the carrots in the slaw. You can also make this an FP by doing the E and only using about 3oz of lean chicken breast in your portion.


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