Join Our Hip2Keto Community FB Group

Subscribe to our newsletter

Under 5 Carbs

Keto Slow Cooker Shredded Chicken Tacos

Keto Slow Cooker Shredded Chicken Tacos

yield: 10 SERVINGS

prep time: 10 MINUTES

cook time: 3 HOURS

total time: 3 HOURS 10 MINUTES

Ingredients

  • 2 pounds raw chicken breasts
  • 2 tablespoons homemade taco seasoning (recipe HERE)
  • 1 tablespoon dried minced onion
  • 1 tablespoon dried parsley
  • 1 teaspoon garlic powder
  • 2 teaspoons dried dill weed
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 fresh jalapeno, seeded and diced
  • juice from one lime
  • 1 cup chicken broth
  • 1 can Rotel tomatoes & chilies
  • Shredded cheddar cheese for taco shells (1/2 cup per shell)
  • any desired keto friendly toppings for serving

Directions

1

Place chicken breasts in slow cooker along with seasonings, chicken broth, jalapeno, and the juice of one lime.

2

Close the slow cooker lid, and cook on LOW for 3-4 hours or HIGH for 2-3 hours.

3

Remove the chicken, shred, and remove most of the liquid. Return chicken to the slow cooker. Stir in a can of Rotel, drained. Serve shredded chicken in tacos as desired. Note: This made about 5 cups of shredded chicken mixture.

Nutritional Information

Yield: 5 cups shredded chicken, Serving Size: 1/2 cup shredded chicken
Amount Per Serving: Calories: 121, Total Carbohydrates: 3g, Fiber: 1g, Net Carbohydrates: 2g, Total Fat: 1g, Protein: 22g

Brought to you by Hip2Keto.
More Slow Cooker Recipes
2 Comments
Love Love Love I'd Have Seconds! Meh... Not Feeling It Needs A Do-Over
5.0 / 3 ratings
Print

closeup of the keto slow cooker shredded chicken tacos

Does your family LOVE taco night, too?🌮

TACOS ARE LIFE because everyone can get on board for them, including the pickiest of eaters– and these keto slow cooker shredded chicken tacos are no exception! Good thing they’re easy to make with a simple cheese shell – and I’ll show you how to make those in this post, too!

Let the slow cooker do all the work! I appreciate any and all slow cooker ideas that can make life run smoothly for quick meals during the week, and this chicken is a winner.

keto slow cooker shredded chicken tacos going into the slow cooker

Start with well-seasoned meat!

Boring shredded chicken makes me sad, so today we’re adding lots of taco and ranch inspired seasonings that can definitely be adjusted to taste. In fact, make sure to shake up a jar of our keto friendly homemade taco seasoning to keep things low carb and delicious! Plus we’re adding a diced jalapeno and lime juice for additional flavor.

Once cooked, stir in a can of Rotel tomatoes and chilies, or sub in your favorite salsa. After all, this is about whatever floats your boat. I mean taco!

closeup of the keto slow cooker shredded chicken tacos being shredded in the crock pot

Hip Tips:

closeup of the keto slow cooker shredded chicken tacos on a platter for serving

Print

Keto Slow Cooker Shredded Chicken Tacos

yield: 10 SERVINGS

prep time: 10 MINUTES

cook time: 3 HOURS

total time: 3 HOURS 10 MINUTES

Brilliantly seasoned shredded chicken to build keto tacos or any other low carb meal with!

Ingredients

  • 2 pounds raw chicken breasts
  • 2 tablespoons homemade taco seasoning (recipe HERE)
  • 1 tablespoon dried minced onion
  • 1 tablespoon dried parsley
  • 1 teaspoon garlic powder
  • 2 teaspoons dried dill weed
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 fresh jalapeno, seeded and diced
  • juice from one lime
  • 1 cup chicken broth
  • 1 can Rotel tomatoes & chilies
  • Shredded cheddar cheese for taco shells (1/2 cup per shell)
  • any desired keto friendly toppings for serving

Directions

1

Place chicken breasts in slow cooker along with seasonings, chicken broth, jalapeno, and the juice of one lime.

2

Close the slow cooker lid, and cook on LOW for 3-4 hours or HIGH for 2-3 hours.

3

Remove the chicken, shred, and remove most of the liquid. Return chicken to the slow cooker. Stir in a can of Rotel, drained. Serve shredded chicken in tacos as desired. Note: This made about 5 cups of shredded chicken mixture.

Additional Notes

Nutrition calculations are for shredded chicken only. Add 1 net carb per each cheese shell.

Nutritional Information

Yield: 5 cups shredded chicken, Serving Size: 1/2 cup shredded chicken
Amount Per Serving: Calories: 121, Total Carbohydrates: 3g, Fiber: 1g, Net Carbohydrates: 2g, Total Fat: 1g, Protein: 22g

Brought to you by Hip2Keto.

making the cheese taco shells on parchment paper in the oven

Make some EASY shredded cheese keto taco shells.

Using JUST shredded cheddar cheese as a taco shell is a genius idea because it’s easy and – HELLO – yummy, too!

  • Preheat the oven to 400 degrees, and prepare a baking sheet with parchment paper.
  • For each shell: Pile about 1/2 cup of cheddar shredded cheese into a 6-inch circle.
  • Bake in the oven at 400 degrees for about 6-8 minutes until the edges get slightly browned.
  • Remove from oven, carefully bend circles in half, and let cool.
  • Stuff as desired for TACOS!

Nutrition Per Each Taco Shell: Calories: 200, Total Carbohydrates: 1g, Fiber: 0g, Net Carbohydrates: 1g, Total Fat: 16g, Protein: 13g

closeup of the keto slow cooker shredded chicken tacos in cheese shells on a plate

Keto tacos that actually rock!

Upgrade your plain lettuce wrapped taco to something that you can hold in your hand, like these cheese shells! They pair so well with this tasty shredded chicken. This idea never disappoints, and I think your family will enjoy it, too!


Lina (lina@hip2save.com) is an amazing recipe creator at Hip2Keto! She loves cooking & experimenting.


Try this: Slow-Cooker Keto Taco Soup Recipe

Join The Discussion

Comments 2

  1. Liz Kelly

    I was doing a version of this for years before we even started keto recently. I would put sliced peppers and onions in the bottom of the crockpot and the chicken on top. Season it all and cook on high for 3 1/2 to 4 hours. The chicken would be so moist that it would start to fall apart as I was removing it from the crockpot to shred. Place it back in the crock with the veggies and to soak up all the moisture that was released during cooking. Then we could add cheese or other toppings when assembling our tacos, fajitas, etc. This is a great meal to through in the crockpot on Sunday and have portioned out for quick and easy meals during the week.

    We just tried doing the cheese shells recently and have done them again since. Parchment paper really helps in the process and if you feel like you need to draw out the circles, just flip over the paper before putting the cheese down. Another tip I saw was to peel them up when they are just cool enough to manage and place them over the edge of a bowl and they will bend on their own as they cool. They taste great and have a nice crunch to them. Just beware as they do tend to feel quite greasy.

    • Lina D (Hip2Save Sidekick)

      Thanks Liz so much for all your helpful tips!! ❤️

Leave a Reply

Your email address will not be published. Required fields are marked *

collin holding up balloon and pointing
collin holding up balloon and pointing

OOPS! Be sure to login or register to access this feature. It's FREE!

Forgot Password?

Don't have an account? Register

collin holding up balloon and pointing

Forgot Password

Don't have an account? Register

collin holding up balloon and pointing

Become a Hip Insider

Don't Miss Out! Join our large community of Insiders - it's totally free! Once you join, you'll be able to save your favorite recipes in your Cookbook and rate posts! What are ya waiting for?!

Already have an account? Login

collin holding up balloon and pointing

Become a Hip Insider

Don't Miss Out! Join our large community of Insiders - it's totally free! Once you join, you'll be able to save your favorite recipes in your Cookbook and rate posts! What are ya waiting for?!



Already have an account? Login

collin holding up balloon and pointing

Thank you for rating!

Would you also like to leave us a comment?