Go Back
–+ servings
Merry

Low-Carb & Keto Crockpot Chicken Tacos

This Zesty Salsa Lime Shredded Chicken is a bold, flavorful, and incredibly easy-to-make dish perfect for tacos, burrito bowls, salads, and more! Tender, juicy chicken is slow-cooked (or pressure-cooked) in a spiced salsa-lime sauce, creating a meal that’s healthy, protein-packed, and full of vibrant flavors. Whether you're meal prepping or making a quick family dinner, this dish is sure to impress!
Print Recipe Pin Recipe
Prep Time 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican-Inspired
Ingredients Method Notes

Ingredients
  

  • Boneless skinless chicken breasts (2 lbs)
  • Chili powder 1 teaspoon
  • Cumin 1 teaspoon
  • Paprika 1 teaspoon
  • Garlic powder 1 teaspoon
  • Onion powder 1 teaspoon
  • Salsa 1 cup, red or green
  • Lime juice juice of 2 limes, optional
  • Chicken broth or water ½ cup, low or no salt

Method
 

  1. Season the Chicken: Coat chicken breasts evenly with chili powder, cumin, paprika, garlic powder, and onion powder.
Cook the Chicken:
  1. Slow Cooker: Place seasoned chicken in a slow cooker, pour salsa, lime juice, and chicken broth over it. Cook on low for 6-7 hours or high for 3-4 hours.
  2. Instant Pot: Place everything in the pressure cooker. Cook on high pressure for 12-15 minutes, then natural release for 5 minutes.
  3. Stovetop: Simmer in a covered pot over medium-low heat for 30-40 minutes until the chicken is tender.
  4. Shred & Serve: Shred the chicken using two forks, mix it back into the sauce, and serve warm.

Notes

  • For extra heat, use spicy salsa or add red pepper flakes.
  • To keep it low-carb, serve over cauliflower rice or in lettuce wraps.
  • Freezer-friendly: Store in an airtight container for up to 3 months.
  • If using frozen chicken, increase cooking time by 30 minutes (slow cooker) or 5 minutes (Instant Pot).

Tried this recipe?

Let us know how it was!