Slow Cooker Chicken Taco Salad
This slow cooker chicken taco salad combines tender shredded chicken, crisp romaine, and flavorful taco toppings into a healthy dish that's perfect for easy meal prep and family dinners.
Equipment
- 3-quart slow cooker
- Small bowl
- Forks
- Serving platter
Ingredients
- 3 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon seasoned salt
- 1 teaspoon pepper
- 1/2 teaspoon white pepper
- 1/2 teaspoon ground chipotle pepper
- 1/2 teaspoon 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, salad dressing of your choice
Instructions
- Combine the chili powder, cumin, seasoned salt, pepper, white pepper, ground chipotle pepper, paprika, oregano, and crushed red pepper flakes in a small bowl.
- Rub the spice mixture over the chicken breasts evenly, ensuring full coverage for bold flavor.
- Place the seasoned chicken breasts into a 3-quart slow cooker, then pour the chicken broth over the top.
- Cover and cook on low for 3-4 hours, until the chicken is tender and juicy.
- Remove the cooked chicken from the slow cooker and let it rest for 5 minutes. Then, use two forks to shred it into bite-sized pieces.
- Arrange the romaine lettuce on a large serving platter or individual plates, then top with the shredded chicken.
- Add your choice of toppings such as sliced avocado, chopped tomatoes, or shredded cheddar cheese, and drizzle with dressing as desired. Serve immediately and enjoy!
Notes
Optional toppings allow for easy customization to cater to different dietary needs, such as keto, vegetarian, or low-calorie variations.