Place the chicken breasts on top of the cabbage in a single layer, without overlapping. Drizzle a tablespoon of lime juice over the chicken. Stir together the homemade taco seasoning, then sprinkle half of it over the chicken. Flip the chicken breasts over and season the other side. Sprinkle any extra seasoning over the cabbage, so it’s all nicely seasoned. Set the slow cooker to cook on low heat for 3 to 4 hours. You’ll know the chicken is done when it’s reached an internal temperature of 165ºF, but it’s okay if it goes a little higher than that, because the cabbage will help keep it moist. Use two forks to shred the chicken. The ultra-tender cabbage will naturally mix in with the shredded chicken, and you can adjust any seasoning, as needed, at this point.
How to Serve Them
Serve these slow cooker chicken tacos warm, in your favorite taco shell with any toppings you like. If you follow food combining, or are on a grain-free diet, you can also use lettuce leaves as the “taco shell” instead! Here are some of my favorite topping ideas:
Shredded lettuce Homemade guacamole Tomatillo salsa (or any store-bought salsa) Cheese (or vegan nacho cheese, for a dairy-free topping) Sliced jalapenos Green onions
This taco filling also makes a great topping for a burrito bowl. Try my Instant Pot Quinoa Burrito Bowls for a protein-packed option. However you serve them, I hope you’ll enjoy this easy recipe soon! If you try these Slow Cooker Chicken Tacos, please leave a comment below letting me know how you like them. And if you make any modifications, I’d love to hear about those, too! – Reader Feedback: Do you have any other slow cooker requests? Let me know in the comments below!
