Slow-Cooker Chicken Taco Salad
We use this super duper chicken across several meals, including it in 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, Kerrygold shredded cheddar cheese, chopped tomato, sliced green onions and ranch salad dressing
Reviews
Wow. Easy, yummy, Followed recipe except left out the chipotle pepper as I did not have any. Cut back on red pepper as we do not like much heat. Made a great burrito filling.
Delicious! And, low in carbs! I will make it often.
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.
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.
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.
This was really good. A nice lighter dinner.
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.
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.
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!
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!!