Everyone loves Taco Tuesday, right?! These Southwest Chicken Tacos will highlight any Tuesday with flavor and spice. I loved creating an easy, flavorful chicken taco mixture that is low in Weight Watchers points. By using lean chicken breast, I kept the filling at zero Weight Watchers points but still packed it with flavor.
These Southwest chicken Tacos are so good and it’s easy to lower or raise the heat level depending on your preference. The only points added will be based on the tortillas or shells you use and any toppings such as cheese, so you can easily customize this meal to what you need. It’s a great one to use if you’ve got a family to feed because everyone can make tacos how they like them without it affecting your points for the day. Everything is thrown into the crockpot, so it’s ready for you by the end of the day. It’s a delicious, easy weeknight dinner meal that you should add to the rotation.
Three reasons why you need to make this recipe!
Spice up Taco Tuesday without adding unnecessary calories.
You can keep your meals flavorful without adding tons of Weight Watchers points or calories. By using a mixture of spices and tender chicken, you get a low point, delicious taco filling.
It’s not too spicy, so it makes a great family meal.
You can keep the heat level kid friendly by using mild salsa, or spice things up by using hot salsa. It’s all up to your and the family’s preferences.
It’s a great meal prep recipe even if you’re not making tacos.
I love having crockpot chicken prepared for the week, so that I have a ready-to-eat protein source to add to meals. This recipe just offers you a flavorful meal prep chicken option.
Ingredients you need to make Southwest Chicken Tacos:
- 1 pound boneless, skinless chicken breast (about 4 breasts)
- 1 (15.5 oz) jar of your favorite salsa
- 1 cup frozen corn
- 1 cup diced onion
- 1 cup diced peppers
- Juice of 1 lime
- 1.5 tablespoon chili powder
- ½ teaspoon paprika
- Dash of salt and pepper
How to make Southwest Chicken Tacos (step by step):
- Plug the crock pot in and set it to high or low depending on how long you are cooking it for.
- Lightly spray the bottom of the crockpot with nonstick cooking spray, then lay down the chicken breast into it.
- Add in the corn, peppers, and onions.
- Sprinkle in the chili powder and paprika, then pour in the jar of salsa.
- Add the lime juice, salt, and pepper then stir the mixture around a little.
- Cook on high for 4 hours or low for 8 hours.
- Using a few forks or a hand mixer, shred the chicken right in the crockpot. You can serve it immediately, or store it in tightly sealed containers to use throughout the week.
Makes 12 (1/2 cup) servings. Nutrition info for 1/2 cup: Calories 79, Fat 1 g, Saturated fat .07 g, Carbs 8 g, Fiber 1.84 g, Sugars 3 g, Sodium 488 mg, Protein 9 g.
WW Points
- Boneless skinless chicken breast 0 points
- Jar of salsa 0 points
- Frozen corn 0 points
- Diced onion 0 points
- Diced peppers 0 points
- Lime juice 0 points
- Chili powder 0 points
- Paprika 0 points
- Salt and pepper 0 points
0 points per ½ cup serving based on the WW app recipe creator.
If you’re using an older version of WW, check out these points below.
Personal Points- 0-1 depending on your 0PP foods *filling only
Freestyle smart points-(Blue) 0 using WW recipe builder *Same on purple
Smart points- (Green) 1 using SP calculator
Points Plus- 1 using PP calculator
Different ways to change up this recipe:
- Feel free to add in a can of zero point beans to the mixture.
- Serve this on top of a salad to keep the points super low!
- Check out fat free refried beans, and Extreme Wellness High Fiber tortillas for a low point taco option.
- Serve this taco filling over a baked potato or baked sweet potato for a “taco stuffed potato” meal. It makes a great, satisfying lunch option.
Tips and Tricks for Making Southwest Chicken Tacos:
- The mixture alone is zero Weight Watchers points so the only points you will need to count are based on what tortilla or shells and toppings you use. Some “freebies” include lettuce, tomato, fat-free cheddar, nonfat Greek yogurt (as sour cream), and more salsa.
- Southwest Chicken Taco mixture will keep in the fridge for up to seven days and it freezes really well for up to three months. Just make sure it’s completely cooled before storing it.
Similar recipes you’ll enjoy:
Southwest chicken tacos
Ingredients
- 1 pound boneless skinless chicken breast, about 4 breasts
- 1 jar of salsa *15.5oz
- 1 cup frozen corn
- 1 cup diced onion
- 1 cup diced peppers
- Juice of 1 lime
- 1.5 Tbsp chili powder
- 1/2 tsp paprika
- Dash of salt & pepper
Instructions
- Plug the crock pot in and set it to high or low depending on how long you are cooking it for.
- Lightly spray the bottom of the crockpot with nonstick cooking spray, then lay down the chicken breast into it.
- Add in the corn, peppers, and onions.
- Sprinkle in the chili powder and paprika, then pour in the jar of salsa.
- Add the lime juice, salt, and pepper then stir the mixture around a little.
- Cook on high for 4 hours or low for 8 hours.
- Using a few forks or a hand mixer, shred the chicken right in the crockpot. You can serve it immediately, or store it in tightly sealed containers to use throughout the week.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These sound absolutely amazing and so many things you could do with this chicken. Thank you so much for all your recipes. They are what have made my journey a success.
When do you put the lime juice in?
Hi sorry was just a typo I forgot to enter it but it is at the beginning when you are putting everything together, I added it thank you
Any thoughts on whether using chicken thighs would alter the cooking time?
Hi, I never cook bone-in chicken as I am not a fan but I would think same cooking time would be fine
I just made these in my instant pot. Just goggled how to adjust the cooking time. They are delicious! I will make this receipe again and again!
That is awesome, glad you enjoyed and they worked out in the instant pot 🙂
Paula, how long was it?
What tortillas do you use?
Most tortillas are the same in points, I know in the U.S you might have more options, I just buy small ones
I don’t see that you list the cooking time required for different temp settings. Is the 4 hours for high, med or low? Thanks!
Never mind, I see it now. Sorry!
haha sorry answered before I saw your other comment 🙂
Hi Sandy, instructions #6 cook on high for 4 hours, low for 8 🙂
Thanks so much for this recipe. I have made it several times and have shared your site with others. I had leftovers so wanted to try something different. I made cornbread (you could use jiffy mix but I’m GF so made my own) and put it in a casserole dish. Then I mixed sour cream in the left over chicken and spooned that over the cornbread batter about an inch in from the edge. I topped this with some cheese and baked it until the cornbread was done. It was quite tasty.
Hi Susan, thanks for sharing, sounds great!! I am glad you enjoy the taco recipe 🙂
Honestly the best Tacos I have ever had!
Yay!! So glad you enjoyed them 🙂
Hi there, wondering if you could suggest a type of salsa to use. (I’m in Canada).
Thanks
Hi Lori, I just usually buy the Tostitos brand you could also make one from scratch, search salsa recipes on Pinterest you will find a ton, hope that helps 🙂
How long would you cook this if you were using s stove?
Hi Rhona, do you mean if you are cooking in a pot on the stovetop? If you are cooking on a stove in a large pan/skillet I’d cook the chicken then add in all the other ingredients, cover, and cook for 30-45 minutes over medium heat stirring often.