Easy Crock Pot Chicken and Black Bean Taco Salad
Slow-cooker chicken and black beans cooked with salsa and spices, served over chopped romaine or red leaf lettuce with cheese and zesty avocado cilantro buttermilk dressing.
Equipment
- Slow Cooker
- Forks
Ingredients
Ingredients
- 2 skinless boneless chicken breasts, 16 oz total
- 1 tablespoontaco seasoning
- 1/2 teaspooncumin
- 1 cupcanned black beans rinsed
- 1 cupchunky salsa
- 6 cupschopped romaine or red leaf
- 1/4 cupreduced fat Mexican cheese blend
- 1/2 cupzesty avocado cilantro buttermilk dressing
Instructions
Instructions
- Place the 2 skinless, boneless chicken breasts (16 oz total) in the slow cooker. Sprinkle 1 tablespoon taco seasoning and 1/2 teaspoon cumin evenly over the chicken.
- Pour 1 cup canned black beans (rinsed) over the chicken, then top with 1 cup chunky salsa.
- Cover and cook on LOW for 4 hours, or until the chicken is tender and easily shreds with two forks.
- Remove the chicken and shred with two forks. Return the shredded chicken to the slow cooker and stir to combine with the beans and salsa; keep warm until ready to use. Makes 3 1/2 cups.
- To assemble each salad plate: place 1 1/2 cups chopped romaine or red leaf lettuce on the plate, top with 3/4 cup of the chicken and bean mixture, sprinkle 1 tablespoon reduced fat Mexican cheese blend, and drizzle 2 tablespoons zesty avocado cilantro buttermilk dressing.
Notes
Makes about 3 1/2 cups of the chicken and bean mixture.