Slow Cooker Chicken Taco Salad Recipe

5 11 11
Slow Cooker Chicken Taco Salad Recipe
Slow Cooker Chicken Taco Salad Recipe photo by Taste of Home
Publisher Photo

Slow Cooker Chicken Taco Salad Recipe

Read Reviews
5 11 11
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 3 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 3 hours

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, sliced green onions and ranch salad dressing

Directions

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.
Remove chicken; cool slightly. Shred with two forks. Serve over romaine; top as desired. Yield: 6 servings.
Health Tip: 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

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.

  • 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
  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.
  2. Remove chicken; cool slightly. Shred with two forks. Serve over romaine; top as desired. Yield: 6 servings.
Health Tip: 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSlow Cooker Chicken Taco Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
kneel4fun User ID: 1280393 270262
Reviewed Aug. 2, 2017

"So easy to make - prep in the morning, then forget about it! We use the chicken for fajitas and the leftovers on top of salad the next day."

MY REVIEW
tammycookblogsbooks User ID: 7112115 267584
Reviewed Jun. 2, 2017

"The spice blend in this recipe is really good. We put the cooked and shredded chicken on tortillas and added our favorite toppings. There was some leftover so I froze it. For another meal, we reheated the chicken and put it on buns for a delicious sandwich."

MY REVIEW
mjlouk User ID: 1712085 260383
Reviewed Jan. 27, 2017

"This was really good. A nice lighter dinner."

MY REVIEW
s_pants User ID: 174050 259575
Reviewed Jan. 12, 2017

"A little spicy for my 7 year old, but nothing altering the spices won't fix. Loved it in a salad and as tacos, too."

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
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!!"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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!"

Loading Image