Recipe: Slow Cooker Shredded Chicken Tacos with Peppers and Lime


August 18, 2019

Meet the anti-inflammatory version of a Tex-Mex favorite: shredded chicken tacos. Gluten-free, dairy-free and corn-free for a quick, delicious meal that is so healthy and fresh, it kicks take-out straight to the curb!

  • Prep: 25 mins
  • Cook: 4 hrs
  • Yields: 4 Servings


1 1/2 lb boneless, skinless, pastured, organic chicken breasts or thighs

16 oz. of your favorite salsa

1/2 small organic lime, juiced

1 tsp ground cumin

1/4 tsp ground oregano

1/2 tsp sea salt

1/2 tsp ground black pepper

4 tsp avocado oil

1 medium organic onion, thinly sliced

1 medium organic bell pepper, sliced

2 cloves garlic, minced

8 small corn-free, gluten-free tortillas

Topping suggestions:

1 avocado, peeled, pitted, and sliced

1/2 small organic lime, cut into wedges

1 cup thinly sliced cabbage

1 jalapeno pepper, seeded and thinly sliced

1/2 bunch of organic cilantro, roughly chopped

4 small organic radishes, thinly sliced


1Season the chicken with cumin, oregano, sea salt, pepper, and lime juice.

2Place in a 6-quart slow cooker and pour the salsa over the top.

3Cover and cook on high for four hours, or until chicken is fork tender.

4Shred the chicken using 2 forks and leave in slow cooker to absorb juices.

5Heat the avocado oil in a large non-stick skillet over medium-high heat.

6Add the onions, garlic and bell peppers.

7Cook, stirring occasionally, until slightly softened, 8-10 minutes.

8Warm tortillas on an ungreased skillet over medium high heat for 1 minute on each side.

9Serve up with shredded chicken and all your favorite toppings.

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