Low Fat Slow Cooker Chicken Breast (Taco Flavour)
This slow cooker chicken breast recipe is an easy way to turn lean chicken, vegetables and pasta into a filling family meal with very little preparation.
Chicken breast is naturally lower in fat than chicken thighs or skin-on chicken. That makes it a useful protein choice when you are trying to reduce the fat in each meal after gallbladder removal.
The tomatoes, vegetables and taco-inspired seasoning add flavour without cream, cheese or added oil. Everything takes around 10 minutes to prepare before the slow cooker does most of the work.
You can use a packet of taco seasoning or make your own. Making it yourself gives you more control over the heat and salt.
This recipe contains chilli, garlic, onion and black pepper. These ingredients are not high in fat, but some people with sensitive digestion may find them irritating.
Use less seasoning, or leave out the cayenne, if you are still learning what you tolerate.
Ingredients
500g skinless chicken breast, cut into small pieces
150g pastina, small pasta or noodles
2 tablespoons taco seasoning, homemade or shop-bought
1 tablespoon tomato purée
1 x 400g tin chopped tomatoes
2 carrots, chopped
3 celery sticks, chopped
Approximately 250–400ml water, as needed
Homemade taco seasoning
This makes approximately 2 tablespoons plus 2 teaspoons, so you will have a little left over.
1 teaspoon sweet or smoked paprika
1 teaspoon chilli powder
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
A note about the chilli
Cayenne pepper is considerably hotter than many standard chilli powders. If using cayenne, begin with ¼–½ teaspoon rather than a full teaspoon, particularly if you have a sensitive digestive system.
You can always add more heat at the table.
How to make slow cooker chicken breast with noodles
Recommended method for the best pasta texture
Prepare the chicken
Cut the chicken breast into small, evenly sized pieces and place them in a bowl.
Add the seasoning
Sprinkle over 2 tablespoons of taco seasoning and mix until the chicken is evenly coated.
Fill the slow cooker
Transfer the chicken to the slow cooker. Add the tomato purée, chopped carrots, celery and tinned tomatoes.
Stir in approximately 250ml of water.
Slow-cook the chicken
Cover and cook on low for 4½–5½ hours, or until the vegetables are tender and the chicken is thoroughly cooked.
Add the pastina
Stir the pastina into the sauce during the final 20–30 minutes of cooking. Add more hot water if required, as the pasta will absorb liquid while it cooks.
Check before serving
Make sure the chicken has reached a safe internal temperature of 75°C/165°F and that the pasta is tender. Taste and adjust the seasoning before serving.
How much water should I add?
Start with approximately 250ml of water. The precise amount will depend on the size and shape of the pasta, your brand of chopped tomatoes and how much steam your slow cooker retains.
When you add the pastina, check the consistency and add another 50–150ml of hot water if necessary. The pasta needs enough liquid to cook, but you don’t want the finished dish to become watery.
Why this recipe is lower in fat
This recipe uses:
Skinless chicken breast instead of chicken thighs
No added cooking oil
Tomatoes rather than a creamy sauce
Herbs and spices for flavour
Vegetables and pasta to create a complete meal
Check the chicken label if you are closely monitoring fat, as values can vary between products. Shop-bought taco seasoning can also contain more salt, sugar or other ingredients than a homemade blend.
A low-fat recipe isn’t automatically suitable for everyone after gallbladder surgery. Portion size, chilli, garlic, onion and individual food tolerances can all influence digestive symptoms.
(See how much fat to eat after gallbladder removal)
Rachel’s Tips
Adjust the spice level
For a milder taco flavour, use sweet paprika and ordinary mild chilli powder. Reduce the black pepper and leave out the cayenne if spicy food causes discomfort.
Use the correct chicken
Skinless chicken breast keeps the recipe lean. Chicken thigh contains more fat and will change the nutritional profile.
Avoid overcooking the chicken
Small pieces of chicken breast can become dry if cooked for too long. Begin checking the dish at around 4½–5 hours, particularly if your slow cooker runs hot.
Choose your pasta carefully
Pastina is a general term for very small pasta shapes. Orzo, stelline or other small noodles can be used, but cooking times and liquid requirements will vary.
Adjust the salt
The homemade taco seasoning contains salt, and some tinned tomatoes can also contain added salt. If using a shop-bought seasoning mix, check its sodium content before adding any extra seasoning.
Storage and reheating
In the fridge
Allow leftovers to cool, then transfer them to an airtight container. Refrigerate promptly and use within 3 days.
In the freezer
Freeze cooled portions in suitable airtight containers for up to 3 months. The pasta may soften slightly after freezing and reheating.
For a better freezer texture, you can make and freeze the chicken mixture without the pastina. Cook fresh pasta when you are ready to serve it.
Reheating
Defrost frozen portions overnight in the fridge. Reheat thoroughly until piping hot throughout, adding a splash of water if the pasta has absorbed the sauce.
Only reheat leftovers once.
More low fat ideas ? If this one worked for you, there are plenty more where it came from. Have a browse through my gallbladder friendly recipes — all tested at home, all genuinely low in fat.
More low fat chicken recipes here at The Gallbladder Kitchen.
Low Fat Slow Cooker Chicken Breast (Taco Flavour)
Ingredients
Equipment
Method
- Cut the chicken breast into small, evenly sized pieces and place them in a bowl.
- Sprinkle over 2 tablespoons of taco seasoning and mix until the chicken is evenly coated.
- Transfer the chicken to the slow cooker. Add the tomato purée, chopped carrots, celery and tinned tomatoes. Stir in approximately 250ml of water.
- Cover and cook on low for 4½–5½ hours, or until the vegetables are tender and the chicken is thoroughly cooked.
- Stir the pastina into the sauce during the final 20–30 minutes of cooking. Add more hot water if required, as the pasta will absorb liquid while it cooks.
- Make sure the chicken has reached a safe internal temperature of 75°C/165°F and that the pasta is tender. Taste and adjust the seasoning before serving.
Nutrition
Tried this recipe?
Let us know how it was!Frequently asked questions
Yes. Raw chicken breast can be cooked safely in a slow cooker when you use the appliance correctly. Make sure the chicken reaches an internal temperature of 75°C/165°F before serving.
Small pieces of chicken breast generally take around 4½–6 hours on low, depending on the slow cooker and the quantity being cooked. Chicken breast is lean, so cooking it for too long can make it dry.
No. The chicken can go directly into the slow cooker, so no oil is required. Browning can add flavour, but it isn’t essential for this recipe.
Yes, but small pasta is best added during the final 20–30 minutes so that it doesn’t become overly soft. You may need to add extra hot water because the pasta will absorb some of the sauce.
It is made with lean chicken breast and contains no added oil, making it lower in fat than recipes made with chicken thighs, cheese or cream. However, tolerance after gallbladder removal varies. If chilli, garlic, onion or large meals trigger symptoms, reduce the seasoning and begin with a smaller portion.
Yes. Leave out the pastina and reduce the added water. The taco-flavoured chicken can be served with rice, a baked potato or another side you tolerate.
Yes. Use approximately 2 tablespoons, but check the label for fat, salt and spice levels. Homemade seasoning makes it easier to control the heat and sodium.
