Skinny Slow Cooker Salsa Chicken Tacos

Yield: 4 servings

Serving size: 2 taco


  • 1 lb boneless, skinless chicken breasts
  • 16 oz chunky salsa
  • 8 - high fiber low carb tortillas (taco size)
  • 1 cup reduced fat shredded mild cheddar cheese
  • 2 Tbsp Skinny Mom's Low Sodium Taco Seasoning


  1. Place chicken in crockpot, and top with seasoning and salsa. (You do not need to add any water to the taco seasoning.)
  2. Cook on high for 4 to 6 hours or on low for 6 to 8 hours.
  3. When done, the chicken should shred easily when stirred with a fork.
  4. For tacos, serve the chicken with soft tortillas and cheese.
  5. Optional toppings: lettuce, guacamole, and greek yogurt or reduced fat sour cream. *Nutritional information calculated below does not include these toppings.
  6. Any leftover chicken can then be used for tortilla soup (make it the next day or freeze the chicken to use at a later time).

Nutrition Information

Per Serving (2 tacos):

Calories: 380

Fat: 14g

Carbohydrates: 30g

Fiber: 14g

Protein: 43g

Sugars: 9g

Sodium: 1780mg

Vitamin A: 11%

Vitamin C: 1%

Calcium: 34%

Iron: 12%

WWP+: 10 points