Slow-Cooker Chicken Taco Salad (Printable Version)
Tender shredded chicken slow-cooked with southwestern spices, served over crisp romaine with customizable fresh toppings.
# Ingredients:
→ Spices and Seasonings
01 -
3 teaspoons chili powder
02 -
1 teaspoon ground cumin
03 -
1 teaspoon seasoned salt
04 -
1 teaspoon pepper
05 -
1/2 teaspoon white pepper
06 -
1/2 teaspoon ground chipotle pepper
07 -
1/2 teaspoon paprika
08 -
1/4 teaspoon dried oregano
09 -
1/4 teaspoon crushed red pepper flakes
→ Protein
10 -
1.5 pounds boneless skinless chicken breasts
→ Liquid
11 -
1 cup chicken broth
→ Vegetables
12 -
9 cups torn romaine
→ Optional Toppings
13 -
Sliced avocado
14 -
Shredded cheddar cheese
15 -
Chopped tomato or halved cherry tomatoes
16 -
Sliced green onions
17 -
Salad dressing of your choice
# Steps:
01 -
Mix chili powder, ground cumin, seasoned salt, pepper, white pepper, ground chipotle pepper, paprika, dried oregano, and crushed red pepper flakes.
02 -
Rub mixed seasonings over the chicken breasts evenly.
03 -
Place seasoned chicken into a 3-quart slow cooker. Add chicken broth. Cover and cook on low for 3-4 hours until the chicken is tender.
04 -
Remove chicken from slow cooker and let cool slightly. Shred the meat using two forks.
05 -
Serve shredded chicken over torn romaine lettuce. Add optional toppings as desired.