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Homemade Easy Crock Pot Chicken and Black Bean Taco Salad recipe photo

Easy Crock Pot Chicken and Black Bean Taco Salad

A simple slow-cooker chicken and black bean mixture served over crisp lettuce for an easy taco-style salad.
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Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours
Servings 4 servings

Equipment

  • slow cooker (Crock-Pot)
  • Measuring Spoons
  • Measuring Cups
  • Two forks for shredding
  • mixing bowl or serving spoon
  • plates or bowls for serving

Ingredients
  

  • 16 oz skinless, boneless chicken breasts about 2 breasts
  • 1 tbsp taco seasoning
  • 1/2 tsp ground cumin
  • 1 cup canned black beans rinsed
  • 1 cup chunky salsa
  • 6 cups romaine or red leaf lettuce chopped
  • 1/4 cup reduced-fat Mexican cheese blend
  • 1/2 cup zesty avocado cilantro buttermilk dressing

Instructions
 

  • Place the chicken breasts in the slow cooker and sprinkle evenly with the taco seasoning and ground cumin.
  • Pour the rinsed black beans over the chicken, then spoon the chunky salsa on top.
  • Cover and cook on LOW for 4 hours, or until the chicken is tender and easily shreds with two forks.
  • Remove the chicken to a cutting board and shred with two forks, then return the shredded chicken to the slow cooker and stir to combine with the beans and sauce; keep warm.
  • Divide the chopped lettuce among four plates (about 1 1/2 cups each).
  • Top each portion of lettuce with about 3/4 cup of the chicken-and-bean mixture, sprinkle with 1 tablespoon cheese, and drizzle with 2 tablespoons dressing.

Notes

  • Use pre-mixed taco seasoning to save time.
  • Rinse canned beans to reduce sodium and improve texture.
  • Shred the chicken thoroughly so it soaks up the sauce.
  • Adjust dressing amount to taste.