Northeast Wisconsin
  • Northeast Wisconsin
  • March 2016
Written by 

Crockpot Chicken Tacos

Prep time: 15 minutes

Cooking time: 6 hours

Yields: 6 to 8 servings


1 pound boneless chicken thighs, trimmed of fat

1 pound boneless chicken breasts

3 cups diced tomatoes in juices, from a jar or fresh

1 small yellow onion, diced

4 cloves garlic, minced

2 serrano chilies, seeded and chopped

2 tablespoons chopped cilantro

1 tablespoon cumin

1 tablespoon chili powder

2½ teaspoons coriander

2 teaspoons sea salt

½ teaspoon cayenne pepper

½ teaspoon black pepper


Place all the ingredients in crockpot and cook on low for 5 hours.

Remove the chicken, shred with two forks, then return to crockpot for another hour.

Topping suggestions: avocado, black beans, jalapenos, pico de gallo, cilantro.

Quick tip: If you’re short on time, use a jar of your favorite healthy salsa instead of the tomatoes, onions and chilies.

This recipe is so quick, easy and delicious!

Kim Stoeger, MS, Clinical Nutritionist

Kimberly Stoeger, MS, is the clinical nutritionist and owner of Nutritional Healing, LLC. Her passion lies in supporting people’s health through evidence-based medicine (risks versus benefits of medications) and healing therapies through nutrition. Kimberly has her masters of science in human nutrition degree, and experience working with clients regarding weight and fatigue issues, sports nutrition, food sensitivities and allergies, and general health concerns such as high blood pressure, high glucose levels, high cholesterol/triglycerides, migraines, thyroid conditions and gut dysfunction. To learn more, call 920-358-5764 or email [email protected]

Website: [email protected]
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