Slow Cooker Chicken Taco Salad Recipe
Slow Cooker Chicken Taco Salad Recipe photo by Taste of Home
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Slow Cooker Chicken Taco Salad Recipe

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We use this super duper chicken across several meals including tacos, sandwiches, omelets and enchiladas. My little guys love helping measure seasonings. —Karie Houghton, Lynnwood, Washington
TOTAL TIME: Prep: 10 min. Cook: 3 hours
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Cook: 3 hours
MAKES: 6 servings


  • 3 teaspoons chili powder
  • 1 teaspoon each ground cumin, seasoned salt and pepper
  • 1/2 teaspoon each white pepper, ground chipotle pepper and paprika
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1-1/2 pounds boneless skinless chicken breasts
  • 1 cup chicken broth
  • 9 cups torn romaine
  • Optional toppings: sliced avocado, shredded cheddar cheese, chopped tomato, sliced green onions and ranch salad dressing

Nutritional Facts

1-3/4 cups: 143 calories, 3g fat (1g saturated fat), 63mg cholesterol, 516mg sodium, 4g carbohydrate (1g sugars, 2g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.


  1. Mix seasonings; rub over chicken. Place in a 3-qt. slow cooker. Add broth. Cook, covered, on low 3-4 hours or until chicken is tender (a thermometer inserted in chicken should read at least 165°).
  2. Remove chicken; cool slightly. Shred with two forks. Serve over romaine; top as desired. Yield: 6 servings.
Switch to a baby kale salad blend for more fiber, vitamin C, calcium and iron.
Originally published as Slow Cooker Chicken Taco Salad in Simple & Delicious August/September 2016

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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curlylis85 User ID: 3166950 253687
Reviewed Sep. 4, 2016

"Love that spice rub on the chicken! All the toppings for the salad were great. Our family also loved eating the chicken by itself in tacos and quesadillas."

WineGirl1959 User ID: 7636616 253143
Reviewed Aug. 25, 2016

"Wonderfully simple and simply delicious! I cut the salt in half and used iodized salt. I've made double recipes twice using the chicken in the salad, tacos, over polenta, tossed with spiralizer zucchini...delish!"

Debglass11 User ID: 6300479 252462
Reviewed Aug. 10, 2016

"This was WONDERFUL! I did make a couple of adjustments to use what I had on hand, so used taco seasoning instead of the chili powder and cumin and I did add sliced onion and bell pepper along with the chicken. Also, used minced chipotle in adobo because I didn't have the ground version. Cooked it on low for about 3 hours and it was perfect. The chicken was SO tender - and was similar to the stewed chicken you'd get in a Mexican restaurant. I did add a bit of kosher salt at the end to taste. We used it for soft tacos. Next time, we'll try it in a salad.....and there will be a next time! Thank you for sharing this recipe! It's super easy and it's a keeper!!"

melgoody03 User ID: 6752019 252126
Reviewed Aug. 2, 2016

"Love this recipe! I always appreciate slow cooker dishes that can just be "dumped" in minus a lot of prep work. I also like that I can make a decent salad for myself while my husband and kids can make tacos instead - not to mention that the extras freeze well for another meal."

shannondobos User ID: 5115022 251820
Reviewed Jul. 25, 2016

"Fantastic exactly as is! I also made this a second time as well, using stewing beef rather than the chicken. I increased the time by a couple hours for the beef and it was delicious."

gina.kapfhamer User ID: 8717427 251690
Reviewed Jul. 21, 2016

"A crockpot is a lifesaver and makes this dish super easy! Plus, the end result, with all the toppings, makes for one beautiful taco salad. My friends raved about this when I served it up for our book club!"

Lsthurston User ID: 8890100 250225
Reviewed Jul. 8, 2016

"My husband raved about this recipe. I loved the chicken!"

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