We use this super-duper chicken across several meals, including it in tacos, sandwiches, omelets and enchiladas. My little guys love helping to measure the seasonings. —Karie Houghton, Lynnwood, Washington

Slow-Cooker Chicken Taco Salad

chili powder

cumin,

white pepper, ground chipotle pepper and paprika

oregano

red pepper flakes

chicken breasts

chicken broth

romaine

24g protein. <b>Diabetic Exchanges</b>: 3 lean meat

This was really good. A nice lighter dinner.

Wow. Easy, yummy,  Followed recipe except left out the chipotle pepper as I did not have any.  Cut back on red pepper as we do not like much heat.  Made a great burrito filling.

Yum, yum, yum to the yum, yum, yum! Everybody in my family gobbled it up and my husband ate the leftovers for lunch (I was not happy about that....I wanted them!). I didn't add the red pepper flakes, white pepper, ground chipotle pepper as I can't do spicy but what was left was amazing! There was a tad too much lettuce, I will half it when I make it again. I'll for sure use this chicken for other yummy dishes as well!

I didn't have a few of the dry seasonings and it still came out good.  Simple and tasty on mixed greens.

A little spicy for my 7 year old, but nothing altering the spices won't fix. Loved it in a salad and as tacos, too.

Love this recipe! I always appreciate slow cooker dishes that can just be "dumped" in minus a lot of prep work. I also like that I can make a decent salad for myself while my husband and kids can make tacos instead - not to mention that the extras freeze well for another meal.

Delicious! And, low in carbs! I will make it often.

This was WONDERFUL!  I did make a couple of adjustments to use what I had on hand, so used taco seasoning instead of the chili powder and cumin and I did add sliced onion and bell pepper along with the chicken.  Also, used minced chipotle in adobo because I didn't have the ground version.  Cooked it on low for about 3 hours and it was perfect.  The chicken was SO tender - and was similar to the stewed chicken you'd get in a Mexican restaurant.  I did add a bit of kosher salt at the end to taste.  We used it for soft tacos.  Next time, we'll try it in a salad.....and there will be a next time!  Thank you for sharing this recipe!  It's super easy and it's a keeper!!

Love that spice rub on the chicken!  All the toppings for the salad were great.  Our family also loved eating the chicken by itself in tacos and quesadillas.

Nice flavor the chicken.  I omitted a couple of seasonings due to kids not being able to handle any heat.  We used the leftover chicken for burrito bowls.  Very versatile.

The spice blend in this recipe is really good. We put the cooked and shredded chicken on tortillas and added our favorite toppings. There was some leftover so I froze it. For another meal, we reheated the chicken and put it on buns for a delicious sandwich.

Fantastic exactly as is!  I also made this a second time as well, using stewing beef rather than the chicken.  I increased the time by a couple hours for the beef and it was delicious.

A crockpot is a lifesaver and makes this dish super easy! Plus, the end result, with all the toppings, makes for one beautiful taco salad. My friends raved about this when I served it up for our book club!

So easy to make - prep in the morning, then forget about it! We use the chicken for fajitas and the leftovers on top of salad the next day.

Wonderfully simple and simply delicious! I cut the salt in half and used iodized salt. I've made  double recipes twice using the chicken in the salad, tacos, over polenta, tossed with spiralizer zucchini...delish!

My husband raved about this recipe.  I loved the chicken!

slow-cooker chicken taco salad

Prep Time: 10 minutes

Cook Time: 3 hours

Total: 3 hours, 10 minutes

Servings: 6

Author : Taste of Home

Ingredients

Instructions

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