Add a lighter, dairy-free twist to taco night with this easy recipe that simmers unattended for plate-ready fare when you get home from work!
A slow cooker is the closest I’ll get to having a personal chef. I give it some ingredients in the morning, tell it how I want the dish cooked, and voilà! A ready-to-go meal awaits when I come home from work.
This recipe for keto Crock-Pot chicken tacos is a go-to at our place. My partner and I both love tacos, and we’re always looking for a fresh spin on the usual ground beef base. He suggested roasting a jalapeño for deeper flavor without too much heat, and I chose chicken for a dish that’s overall lighter. We were cooking along with those ideas when he pulled a beer out of the fridge. I thought he just wanted an adult beverage—until he poured some of it into the Crock-Pot. I’ve added beer to the batter for a fish fry, and once I made a dark chocolate cake that included a stout in its ingredients. But using it in taco meat was new for me, so I had to trust him.
My faith paid off with the moistest, most flavorful chicken I’ve ever tasted. The beer seemed to add a little sweetness, and I detected a hint of malty flavors mingling with the savory garlic, earthy cumin, and tangy green chile salsa. And the roasted jalapeño really did take the dish to the next level with a touch of smokiness. The heat level hovered around a two out of five, meaning flavorful and complex but not terribly spicy. If you like hotter dishes, go for a spicier green chile salsa and use an unroasted jalapeño with the seeds intact.
How to roast a jalapeño
The roasted jalapeño is optional for this recipe—but I strongly recommend it for the depth of flavor it imparts to the final dish. Roasting jalapeños transforms both their flavor and heat. The peppers develop a smoky, slightly sweet taste, and their spiciness mellows as the natural sugars caramelize. So if you’re not a fan of intensely hot tacos, roasting is the way to tame the heat!
To roast a jalapeño, coat it lightly in oil, then bake it uncovered in a 400–425°F oven for 15–30 minutes, turning halfway, until the skin is blistered and charred. After roasting, place the hot pepper on a plate or cutting board and invert a bowl overtop it or tent it with foil. Let it steam like that in the residual heat from roasting for 10–15 minutes. This will loosen the skin and make it easier to peel. After slipping off the skin, just remove the seeds and chop.
How do I store leftovers?
Let your chicken taco meat cool before storing it, but don’t leave it at room temp for longer than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze this dish for up to 3 months in a freezer-safe container or resealable bag with as much air removed as possible. Thaw overnight in the fridge. Reheat on the stovetop or in the microwave until piping hot throughout.
Similar recipes to try
Hungry for more Mexican-inspired dishes that elevate taco night? Make it a 20-minute, one-pan meal with this Keto Taco Skillet recipe. If you’ve got a little more time, this Taco Lasagna Recipe delivers layers of vibrant flavors. Or go a lighter route with this Taco Bowls—Keto Recipe that pairs spicy beef with cauliflower rice, guacamole, and fresh veggies.
Keto Crock-Pot Chicken Tacos
Ingredients
- 2 pounds chicken breasts boneless
- 1/2 teaspoon salt
- 1 tablespoon cumin
- 1 teaspoon oregano
- 3 cloves garlic chopped
- 1/2 cup low-carb beer such as Michelob Ultra, or chicken broth for gluten-free
- 1 cup green chile salsa
- 1 jalapeño roasted, skin removed, and roughly chopped (optional)
- Lettuce leaves, fresh cilantro, sour cream, jalapeño slices optional, for serving
Instructions
- Place the chicken breasts in the bottom of the slow cooker. Sprinkle in the salt, cumin, oregano, and garlic.
- Add the beer, salsa, and chopped roasted jalapeño, if using.
- Cover and cook on high for 3 hours or low for 6 hours, until the chicken is very tender and shreds easily.
- Using a slotted spoon, transfer the chicken from the slow cooker to a bowl and let it rest for 5 minutes.
- Shred the chicken with two forks, then return it to the slow cooker and gently mix with the remaining juices and sauce until well coated.
- Serve in lettuce cups, garnished with fresh cilantro, sour cream, and jalapeño slices, if desired.
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