It’s time to whip out the old crockpot, ladies and gents! We’re going old school today with a keto crockpot recipe for our August Back-to-School celebration! These keto crockpot chicken tacos are dairy free, simple, and tasty!
I’ll admit that ever since getting my Instant Pot, I rarely use my crock-pot anymore.
Why would I when the Instant Pot gets things done so much faster?
After all, I did write a keto Instant Pot cookbook!
But ya know what, the crockpot may be dusty but it is not forgotten!
I recently whipped out my crockpot on a day where I was going to be gone quite a bit to make some keto crockpot chicken tacos.
easy keto crockpot recipe
This keto crockpot recipe was so easy, delicious, and enjoyed by all that I had to share it on the blog!
Whenever I write recipes, I try to use ingredients that you are more than likely going to have on hand.
Truth be told, oftentimes I make recipes on a whim and challenge myself to use only what I have at the time.
I know, I’m a weirdo. But, I’ve brought you many recipes that way!
These keto crockpot chicken tacos are no exception!
You only need a few basic ingredients and a few hours to have a delicious keto taco!
My keto crockpot chicken taco recipe calls for both a roasted jalapeño and beer.
While these aren’t necessarily “weird” ingredients, you may not have them readily on hand or want to use them.
If you are gluten free and cannot tolerate the wheat in beer, feel free to substitute the beer with chicken broth.
The beer ads a wonderful rich flavor to the chicken but if you have a reason for not using it, then by all means, don’t!
As for the roasted jalapeño, it’s really not as spicy as it sounds! In fact, when you cook a jalapeño, they get sweeter!
I roasted my jalapeño on the grill but you can also do it under your broiler (using a sheet pan) or over a gas stove. Here is a good video to watch if you need a visual!
The goal is to get the skin nice and charred so that you can peel it off and only use the flesh of the pepper. The longer you roast the pepper, the more charred and sweeter it will become.
However, if jalapeños aren’t your jam or if you’re pressed for time, skip this step!
how to serve your keto crockpot chicken tacos
If you watched my video, you’ll see I served these keto chicken tacos in lettuce cups!
I love using whole leaf romaine lettuce to serve keto tacos in because it is delicious, gluten free, and lettuce carbs don’t count!
No, really, lettuce carbs don’t count! At least not in my book!
If you don’t believe me, go watch this video by Dr. Berg! He is THE MAN when it comes to all things keto.
But if lettuce cups aren’t your thing, you could totally use a low carb tortilla, though there are rarely gluten free.
Some people also enjoy cheese shells for their tacos. You can find instructions for those on this post (see the recipe card).
Don’t forget to load up your keto chicken tacos with all your favorites: sour cream, guacamole, salsa, or queso!
- 2 pounds boneless chicken breasts
- 1/2 teaspoon salt
- 1 tablespoon cumin
- 3 cloves garlic, chopped
- 1 teaspoon oregano
- 1/2 cup low carb beer, such as Michelob Ultra (or chicken broth for gluten free)
- 1 cup green chile salsa
- 1 jalapeño, roasted under broiler or over flame, skin removed, and roughly chopped (optional)
- Lay chicken breasts in crockpot. Sprinkle salt, cumin, oregano, and garlic on top.
- Add beer, salsa, and chopped jalapeño.
- Cook on high for 3 hours or low for 6 hours.
- Shred the chicken with two forks. Toss to combine with juices.
- Serve in lettuce cups with fresh cilantro, sour cream, and jalapeño slices.
Make this in the Instant Pot following by adding all ingredients to the pot and cooking on high pressure for 13 minutes. Manually release the pressure when complete.
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Serving Size: 1
Amount Per Serving: Calories: 166 Total Fat: 1.4g Carbohydrates: 3.1g Net Carbohydrates: 1.7g Fiber: 1.4g Sugar Alcohols: 0g Protein: 34.9g