Take your meal prep to the next level with this easy to make Slow Cooker Taco Chicken recipe! These healthy tacos are packed with protein, will last you the whole week, and have all the right flavors.
For this recipe all you’re going to need is a slow cooker, an optional slow cooker liner, and your ingredients! If you don’t have a slow cooker, here’s a link to the one we’ve been using for over a decade and recommend.
Start by taking out 5 pounds of chicken breast, trimming the fat off of them, and cutting them into 1/2-1” pieces. If you want more or less chicken you can use the scale system within the recipe card below.
Add your chicken into your slow cooker followed by 1 can of stewed tomatoes, 2 cans of fiesta nacho cheese, 2 cans of Mexican diced tomatoes, 2 cans of drained whole kernel corn, 4 teaspoons of a lower sodium taco seasoning mix, and 1/2 chopped up red onion.
Pro tip? The weights for all of the ingredients are below!
Mix all of those ingredients together until everything for your slow cooker taco chicken is incorporated.
Homemade Taco Seasoning Mix
*Double or triple this recipe and have access to it whenever you need it!
- 1 1/4 Tablespoons Chili Powder
- 1 1/2 Teaspoons Ground Cumin
- 3/4 Teaspoon Black Pepper, Paprika
- 1/2 Teaspoon Garlic Powder, Onion Powder, Oregano, Salt
- 1/4 Teaspoon Crushed Red Pepper
Last, turn your slow cooker on low heat and let it cook for around 5-6 hours. Keep in mind that your cooking time may change depending on how big your pieces of chicken are.
Shut your slow cooker off and portion out your slow cooker taco chicken into however many servings you want.
Some of my favorite ways to eat this?
- Using the mix in a sandwich
- For regular tacos/in a burrito
- Topped with shredded cheese and sour cream or plain Greek yogurt
Let us know some of your favorite and healthy ways to eat this in the comments below!
Ready for dessert? How about a Protein Fudgesicle!?
Slow Cooker Taco Chicken
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- 5 Pounds Chicken Breast
- 14.5 Ounces Stewed Tomatoes - Can No Salt Added
- 2 Cans Condensed Soup - 21.5oz total Fiesta Nacho Cheese
- 2 Cans Diced Tomatoes - 20oz total Mexican
- 2 Cans Corn - 30.5oz total Drained Whole Kernel
- 4 Teaspoons Taco Seasoning Mix - Lower Sodium
- ½ Red Onion - Chopped
- Mexican Cheese - For Topping
- Take out your Chicken Breast, trim the fat off of them, and cut them into small pieces
- Chop up your Red Onion
- Combine all of your ingredients into your slow cooker
- Mix everything together
- Cook on Low Heat for 5-6 hours
- Calories: 4144
- Fat: 60g
- Saturated Fat: 13g
- Sodium: 4528mg
- Carbs: 244g
- Fiber: 32g
- Sugar: 84g
- Protein: 657g
How much do you portion out in each container?
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!
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- 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.
Hi Leann! Do you have a way to make a version of that rather than replace it?
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!
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…
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.
Gives me an idea… serve over shredded lettuce or cabbage for some crunch. I’ll be trying this recipe tomorrow
Yum! Let me know how ya like it. Good idea 🙂