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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
  • Total Time
    Prep: 10 min. Cook: 3 hours
  • Makes
    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 or halved cherry tomatoes, sliced green onions and salad dressing of choice

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 2 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.

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