Slow Cooked TACO Chicken Recipe (Low Fat)

Slow Cooked Taco Chicken Recipe
Written by The Protein Chef

If you like chicken, healthy food, or tacos then your mouth is going to fall in love with this slow cooked taco chicken recipe! Full of flavor, high in protein, low in fat, an easy to make! Prepare yourself for a mouthgasm…

Here is the recipe:

  • 5 Pounds (80oz) Chicken Breast
  • 14.5oz (411g) Can No Salt Added Stewed Tomatoes
  • 2 Cans (21.5oz/610g total) Fiesta Nacho Cheese
  • 2 Cans (20oz/566g total) Mexican Diced Tomatoes
  • 2 Cans (30.5oz/864g total) Drained Whole Kernel Corn
  • 4 Teaspoons (12g) Lower Sodium Taco Seasoning Mix
  • 1/2 Red Onion (Chopped)
  • Nacho Blend Cheese (for topping)

Calories in the WHOLE recipe:

  • Calories: 4144
  • Fat: 60g
  • Saturated Fat: 13g
  • Sodium: 4528mg
  • Carbs: 244g
  • Fiber: 32g
  • Sugar: 84g
  • Protein: 657g

Check out my affordable slow cooker:

Take out your Chicken Breasts, trim the fat off of them, and then cut them into 1/2’’-1’’ pieces. Chop up your Red Onion half. Combine all of your ingredients into your slow cooker. Mix everything together. Cook on Low Heat for 5-6 hours. Enjoy!


  • Use the mix in a sandwich or for regular tacos!
  • Top it with nacho blend cheese/fat free sour cream for even more of a “taco” feel

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About the author

The Protein Chef

Derek Howes is a personal trainer and chef with over a decade of experience in the gym and kitchen. Derek, who is also known as The Protein Chef on his blog and YouTube channel shows his viewers every week that food doesn’t need to be boring or repetitive, it’s all about balance, moderation, and having the knowledge to change things up. His recipes which have been featured in the news, magazines, and on TV are cheap, quick, AND delicious! His motto in life is “everything in moderation” and is without question the most important habit he follows.


  • Gives me an idea… serve over shredded lettuce or cabbage for some crunch. I’ll be trying this recipe tomorrow

  • Just wanted to say that I tried this recipe and loved it. I plan on trying the turkey burger later this week! I tweaked one thing that worked out well so I feel I should share. Instead of throwing this on some tortillas, I boiled up some brown rice (about 1/2 cup per serving) and served the slow-cooked chicken on top of the rice. It was fantastic. Keep doing what your’e doing. I plan on trying many more of your recipes.

  • Dude I cannot find Cambell’s Fiesta Nacho Cheese anywhere… I’ve been to three grocery stores and I’ve literally got all the rest of the ingredients. Before I start ordering this stuff on Amazon, any suggestions? I’ve found regular cheddar cheese stuff by them, but I have a feeling it just won’t be the same…

    • Hmm! I found mine at Walmart. I believe my other grocery stores have it as well. Cheddar would work too though! I’d first check Walmart (if you have the ones with grocery stores in them).

      • Tried it with the Cheddar. Added a couple jalepeno’s and a habanero… I’ll let you know how it goes when I finally taste it. I love the spice though so I’m hoping it offsets the “fiesta cheese”

  • This recipe is my 2nd favorite to all your crock pot recipes (1st being bacon cheddar ranch chicken). I had trouble finding Fiesta Cheese soup so I bought a random brand in the Mexican food isle of my local grocery store. I highly recommend adding the Mexican Cheese blend, it really adds a lot to the meal. I also don’t mind extra carbs so I mixed it with rice in a bowl to a create a cheesy chicken-rice mixture.

    Keep up the excellent work Derek!

  • Derek- I want to try this recipe but I am gluten and dairy free. Do you have any ideas of what I could replace the Fiesta Nacho Cheese with to make it creamy? Thanks.

  • Hey Derek. I really want to make this but as I am in Australia we dont have that flavour soup here. What could I use?
    By the way I love all your recipes keep making more for us 🙂

  • Derek, loved this receipe! Unfortunately I could only find full fat fiesta nacho cheese soup, but it is still soo delicious! I look forward to making many more of your receipes!

    • Hi Jason! It would depend on that week. I almost always weigh out my entire recipe and portion it out according to my diet. Some weeks I’ll get 10 and some weeks I’ll get 5. Have you watched my creating serving sizes video?

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