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Slowcooker Spicy Chicken Lettuce Tacos

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Slowcooker Spicy Chicken Lettuce Tacos

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Course: Main Course
Cuisine: American
Keyword: chicken, dairy free, gluten-free, Lettuce Wraps, slow cooker, spicy
Prep Time: 20 minutes
Cook Time: 5 hours
Total Time: 5 hours
Servings: 8 servings
Calories: 248kcal


  • 1 pound chicken breast
  • 1 cup salsa
  • 1 teaspoon onion powder
  • 4 ounce diced green chilies, canned
  • 3 teaspoon hot sauce
  • 2 tablespoon lime juice
  • 2 medium avocado
  • 1/4 cup lime juice
  • 3 cup cilantro
  • 1/4 medium onion, red
  • 1 head lettuce
  • 2 medium tomato, red


  • Cut chicken breasts into strips. Spray the inside of the slow cooker with olive oil or non-stick spray and arrange the chicken strips in the bottom.  Mix together the tomato salsa, onion powder, 4 ounce can diced green chilies with juice, 1-2 tablespoons hot sauce and 2 tablespoons lime juice.  (Start with 1 tablespoon of hot sauce and taste the mixture on your finger to see if you want more.)  Pour the sauce mixture over the chicken and cook on low for about 5 hours, or until chicken is very tender.  (You can cook for a shorter time on high, but I thought cooking on low gave more tender chicken.)
  • When the chicken is done, remove each piece with a slotted spoon and lay it on a cutting board to cool.  Shred chicken with a fork and return to the slow cooker, stir to combine with the sauce, and let it heat back up while you prepare other ingredients.  
  • Peel and dice the avocados and toss with the 1/4 cup lime juice. Add the chopped cilantro and 1/4 cup chopped red onion and stir to combine.
  • For tacos, cut iceberg lettuce heads in half and wash in salad spinner if needed.  Peel off two pieces of lettuce and fill with a scoop of chicken mixture and a scoop of avocado salsa.  Eat tacos with your hands.
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Calories: 248kcal | Carbohydrates: 12g | Protein: 28g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 83mg | Sodium: 395mg | Fiber: 6g | Sugar: 5g

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