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Homemade Easy Crock Pot Chicken and Black Bean Taco Salad photo

Easy Crock Pot Chicken and Black Bean Taco Salad

This Easy Crock Pot Chicken and Black Bean Taco Salad is a flavor-packed, hassle-free meal perfect for busy nights!
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings

Equipment

  • Crock pot
  • Cutting Board
  • Knife
  • Measuring Spoons
  • Mixing Bowl
  • Salad bowl

Ingredients
  

  • 2 pieces skinless, boneless chicken breasts (16 oz total)
  • 1 tablespoon taco seasoning
  • 1/2 teaspoon cumin
  • 1 cup canned black beans (rinsed)
  • 1 cup chunky salsa
  • 6 cups chopped romaine or red leaf
  • 1/4 cup reduced fat Mexican cheese blend
  • 1/2 cup zesty avocado cilantro buttermilk dressing

Instructions
 

  • Place the two skinless, boneless chicken breasts in the bottom of your crock pot. Sprinkle the taco seasoning and cumin evenly over the chicken.
  • Pour the chunky salsa over the seasoned chicken, ensuring it's evenly coated. Then, add the rinsed black beans to the pot, distributing them around the chicken.
  • Cover the crock pot with its lid and set it to cook on low for 4-6 hours, or on high for 2-3 hours. The chicken should be fully cooked and tender when done.
  • Once the cooking time is complete, remove the chicken from the crock pot and use two forks to shred it into bite-sized pieces. Return the shredded chicken to the pot and stir it into the salsa and black beans.
  • In a large salad bowl, combine the chopped romaine or red leaf lettuce as the base. Top it with the shredded chicken and black bean mixture.
  • Sprinkle the reduced fat Mexican cheese blend over the top of the salad. Drizzle the zesty avocado cilantro buttermilk dressing generously over the salad, or serve it on the side for guests to add as desired.
  • Toss the salad gently to mix the ingredients, or serve it in layers for a beautiful presentation. Enjoy your Easy Crock Pot Chicken and Black Bean Taco Salad as a light meal or a hearty main dish!

Notes

  • Store leftovers in an airtight container for up to 3 days.
  • Keep the dressing separate until ready to serve to prevent sogginess.
  • Reheat the chicken and bean mixture before serving if desired.
  • For meal prep, portion out the salad ingredients into individual containers for quick lunches.
Keyword Easy, Healthy, Slow Cooker