Slow-Cooker Chicken Taco Salad

Contributed By: Parker


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


1. Mix seasonings; rub over chicken. Place in a 3-qt. slow cooker. Add broth. Cook, covered, on low 3 to 4 hours or until chicken is tender.
2. Remove chicken; cool slightly. Shred with 2 forks. Serve over romaine; top as desired.

Helpful Hints:

We use this super duper chicken across several meals, including it in tacos, sandwiches, omelets and enchiladas. My little guys love helping measure seasonings.
TOTAL TIME: Prep: 10 min. Cook: 3 hours
YIELD: 6 servings.
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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