Slow-Cooker Chicken Taco Salad

Name: Slow-Cooker Chicken Taco Salad
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 6 servings.
Cuisine: North America, Mexican
Ingredients: 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 or halved cherry tomatoes, sliced green onions and salad dressing of your choice

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

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 or halved cherry tomatoes, sliced green onions and salad dressing of your choice

Directions

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.
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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