Slow Cooker Jalapeno Chicken Tacos

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Slow Cooker Jalapeno Chicken Tacos are paired with a creamy cilantro sauce for an easy, gluten-free dinner that couldn’t be more delicious. This dreamy dish is quick, wholesome, and beyond delicious.

336 CALORIES27g CARBS6g FAT39g PROTEIN
2 Comments

I’ve been on the hunt for quick and easy dinners that everyone is excited to eat and also provide lots of tasty leftovers. The solution? Tacos. Lots and lots of tacos. More specifically, these Slow Cooker Jalapeno Chicken Tacos. They make the perfect dinner and then I can use the leftover shredded chicken in so many different ways.

I am a big fan of slow cooker recipes for many reasons. For one, the ease is unmatched. All you have to do is toss in your ingredients, then walk away and let the slow cooker do its thing. When you return, you will have a delicious meal ready and waiting for you.

This healthy slow cooker taco recipe is wildly flavorful and requires only 10 minutes of prep time. Once the chicken is ready, you can load it onto your tortillas with all your favorite taco toppings. We also love these stovetop shredded chicken tacos on busy nights.

I like to add fresh cilantro, shredded cheese, avocado slices, and a lime wedge on the side.

Whether you’re serving the family for dinner or hosting a game day party, these delicious Slow Cooker Jalapeno Chicken Tacos make the perfect dish. If you decide to serve this dish at a party, you can leave it in the slow cooker in a warm setting and let your guests help themselves as they please.

Jalapeno chicken tacos on corn tortillas with a creamy yogurt cilantro sauce drizzled on top.

Key Ingredients and Easy Swaps

To make these delicious jalapeno chicken tacos, you will need the following ingredients:

  • Chicken breast: Make sure to use boneless and skinless chicken breasts, as it saves both time and effort when it comes to shredding the meat later. You can also use boneless chicken thighs or lean pork.
  • Canned jalapenos: Feel free to adjust the number of jalapenos depending on your crowd’s flavor preferences. You could also swap in diced green chilies, which are milder.
  • Greek yogurt: This is a key ingredient in the sauce and will help keep the chicken moist. It’s also jam-packed with nutrients, protein, and probiotics.
  • Cream cheese: Cream cheese is what makes the creamy cilantro sauce so insanely delicious. For a lighter version, try using low-fat cream cheese.

Slow Cooker Jalapeno Chicken Taco Recipe Tips

  • Although it might seem a bit strange, you’re going to be using both the jalapenos and the jarring liquid in this recipe. It adds tons of flavor to the chicken, and the liquid works to keep the chicken moist.
  • Line the raw chicken breasts along the bottom of the slow cooker. Position them onto their sides if you need more space, but make sure not to overlap them.

Recipe Variations

  • Switch the protein. Feel free to substitute the chicken with pork or beef, depending on what you’re in the mood for and what you have at home.
  • Change the tortillas. This recipe calls for flour tortillas, but you could swap them out for corn tortillas for a gluten-free option.
  • Add veggies. You could add some additional veggies to the slow cooker if you would like. Some of my top choices include bell peppers and onions.
  • Skip the jalapenos. If you don’t like spice, no problem! Try using poblano peppers, which are hotter than banana peppers but milder than jalapenos. Alternatively, you could use green bell peppers or leave out the peppers altogether.

Taco Topping Ideas

You can top these jalapeno chicken tacos with just about any of your favorite taco toppings. If you need some inspiration, here are some of my top choices:

What to Serve with Jalapeno Chicken Tacos

Chicken tacos with jalapenos and a creamy cilantro sauce made with yogurt and limes on a plate with corn tortillas.

How to Store Jalapeno Chicken Tacos

You can store these slow cooker jalapeno chicken tacos by sealing them inside an airtight storage container and refrigerating them for up to 3-4 days.

If you’d like to store them even longer, seal leftover chicken in an airtight container or freezer bag and freeze them for up to 3 months.

When you’re ready to enjoy the dish again, thaw the chicken in the refrigerator overnight and reheat it in the microwave or on the stove.

Frequently Asked Questions

Below you can find answers to some of the most frequently asked questions about this healthy Mexican-inspired dish:

I recommend wearing gloves, so you don’t get jalapeno seeds or juice on your hands and then wipe your eyes. For a milder dish, remove the jalapeno pepper stem, cut the pepper in half, then scrape out the seeds and membrane.

It normally takes about 4 hours for chicken to cook in a slow cooker that is set on Low. The easiest way to tell if your chicken is done is to check it with a thermometer. The temperature should read 165 degrees at the thickest part of the chicken.

I prefer the classic two-fork method, however, you could also use a pair of tongs or even an immersion blender for a quick shred. Just make sure the chicken has cooled off a bit beforehand!

Yes, it’s possible! If the chicken cooks for too long there’s a chance it will dry up and become chewy. Make sure to follow the recipe carefully so you don’t overcook your chicken.

No, there is no flipping or turning necessary in this dish, or any slow cooker dish for that matter. Just sit back, relax, and let the slow cooker do its thing.

Chicken tacos with jalapenos and a creamy cilantro sauce made with yogurt and limes on a plate with corn tortillas
The Recipe
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Slow Cooker Jalapeno Chicken Tacos

PREP TIME: 10 Min
COOK TIME: 4 Hours
TOTAL TIME: 4 Hours, 10 Min
2 Comments
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Ingredients

USMETRICS
  • 2 lbs. boneless skinless chicken breast
  • 1/4 cup canned jalapenos (or more)
  • 2 tsp. cumin
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. oregano
  • 1/2 tsp. coriander
  • 12 corn tortillas
  • Salt and pepper
  • 1/2 cup reduced fat cream cheese
  • 1/2 cup nonfat Greek yogurt
  • 1/4 cup cilantro

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Instructions

(Hide Photos)
1

Add the chicken, jalapenos and liquid, and spices to the slow cooker. Cook on low for 4 hours. Shred with two forks.

Chicken breast cooked with jalapenos being shredded with two forks.
2

Meanwhile, make the sauce by adding the cream cheese, yogurt, jalapenos, and cilantro to the food processor. Season with salt and pepper. Pulse until well blended.

Cilantro yogurt sauce being spooned over shredded jalapeno chicken.
3

Serve the chicken in warmed tortillas with the creamy sauce.

Cilantro being served on jalapeno chicken tacos.
Nutritional Facts
Serving Size: 2 tacos with 1 tbsp. sauce per taco
Amount Per Serving
Calories 336
Calories from Fat 54
% Daily Value *
Total Fat 6g
9%
Saturated Fat 2g
10%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 85mg
28%
Sodium 667mg
29%
Total Carbohydrate 27g
9%
Dietary Fiber 3g
13%
Sugars 3g
Protein 39g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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About the authorMeet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
2 Comments
On Slow Cooker Jalapeno Chicken Tacos
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Rebecca G
June 26, 2016 - 16:17
Add a Rating:
5
Love this recipe! The chicken was so juicy and tender, had a perfect level of spice, and the sauce was super yummy. I added extra cilantro to the sauce because cilantro is amazing (duh). One thing I should mention though is that instead of using the slow cooker method we used a cooked rotisserie chicken and cooked it in a pan with the jalapenos, the juice and spices and then followed the recipe from there. (We started dinner too late to use the slow cooker). The bf and I will definitely make again!
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January 21, 2016 - 08:27
Making this for dinner tonight! Looks so yummy!
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