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.
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

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

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.

Health Tip: Switch to a baby kale salad blend for more fiber, vitamin C, calcium and iron.

Nutrition 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.

Originally published as Slow Cooker Shredded Taco Chicken in Simple & Delicious August/September 2016

Reviews

My Review

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Average Rating:

july76

Apr 9, 2018

Delicious! And, low in carbs! I will make it often.
robbrd

Feb 12, 2018

Nice flavor the chicken. I omitted a couple of seasonings due to kids not being able to handle any heat. We used the leftover chicken for burrito bowls. Very versatile.
kneel4fun

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.
tammycookblogsbooks

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.
mjlouk

Jan 27, 2017

This was really good. A nice lighter dinner.
s_pants

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.
curlylis85

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

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

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

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.