Freezer Meals Lunch/Dinner Mexican Slow Cooker

Low Carb Crockpot Chicken Chipotle Tacos

Low Carb Chipotle chicken tacos, this recipes is amazing!!!

If you like Mexican food, make this recipe! It is so good! I fried the tortilla shells the first time I made this. I was inspired by an off plan tiktok video I watched. It was so dang good! You can do so much with the chicken and serve it so many different ways. The chicken is so good!

I fried low carb Mission brand tortillas

If you want to really impress your family or friends, this extra step is so good. Mine were tostadas because I didn’t have paper towels. I didn’t realize I didn’t have any in the kitchen until after I placed them in the hot oil. I gave my hubby the tacos. If you do decide to fry the shells, have everything ready. Place your tortilla in the hot oil wait a few seconds, add your chicken and pico de gallo and fold over. It happens pretty fast. Drain on paper towels for a minute or two.

Serving Ideas

This Spanish rice recipe is one that my whole family will eat. The pico de gallo is so easy to make, I really suggest however you serve it, make sure you make it. You can also make this super easy authentic Mexican salsa recipe to with it as well. Also, I ended up cooking this in a large skillet but you can easily dump everything in the crockpot or a pressure cooker. This recipe is so easy and can be adapted to fit your schedule.

Chipotle Chicken Tacos


  • 1 1/2 Lb Chicken Breasts, cut into cubes
  • 1 t Cumin
  • 1 1/2 t Chili Powder
  • 1 t Onion Powder
  • 1 T Minced Garlic
  • 1 t Salt
  • 1/2 t Pepper
  • 1 t Smoked Paprika
  • 1-2 Chipotle peppers with about 1 tablespoon of the sauce from and adobe peppers can
  • 1/2 Lime, juiced

Low Carb Tortilla Shells: Fat for frying, low carb tortillas (I used Mission), paper towels, tongs, and skillet


    • Mix the seasonings together.
    • Add the chicken, peppers, and lime juice, stir. If freezing, place everything in a freezer bag and seal. Place in freezer.
    • Allow to marinate 30 minutes. I made the pico while I was waiting.
    • If cooking in a skillet, add chicken and the sauce to skillet that is on medium heat. If cooking in the crockpot, place in CP and cook on low 5-7 hours or high 3-4 hours.
    • As it cooks, stir. I broke up the chicken a little as it cooked. Cook until the chicken is cooked through.
    • If you are cooking your shells, get everything ready and fry your shells. If your fat gets too hot, temporarily remove the skillet from the heat.
    • Once your tortilla has cooked for about a minute, flip it over, add meat and pico to one side and fold over. Be careful. Drain on paper towels.
    • Serve with desired sides.
    Tried this recipe?Let us know how it was!

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