Slow-Cooker Chicken Taco Salad Recipe photo by Taste of Home
Slow-Cooker Chicken Taco Salad
TOTAL TIME: Prep: 10 min. Cook: 3 hours
YIELD: 6 servings.
We use this super-duper chicken across several meals, including it in tacos, sandwiches, omelets and enchiladas. My little guys love helping to measure the seasonings. —Karie Houghton, Lynnwood, Washington
Ingredients
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3 teaspoons chili powder
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1 teaspoon each ground cumin, seasoned salt and pepper
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1/2 teaspoon each white pepper, ground chipotle pepper and paprika
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1/4 teaspoon dried oregano
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1/4 teaspoon crushed red pepper flakes
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1-1/2 pounds boneless skinless chicken breasts
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1 cup chicken broth
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9 cups torn romaine
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Optional toppings: Sliced avocado, shredded cheddar cheese, chopped tomato or halved cherry tomatoes, sliced green onions and salad dressing of your choice
Directions
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1.
Mix seasonings; rub over chicken. Place in a 3-qt. slow cooker. Add broth. Cook, covered, on low until chicken is tender, 3-4 hours.
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2.
Remove chicken; cool slightly. Shred with 2 forks. Serve over romaine; top as desired.
Nutrition Facts
1-1/2 cups lettuce with 3 ounces cooked chicken: 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.
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