This simple slow cooker chicken taco salad is so delicious and it is packed with fiber and protein, which means it is very satisfying, all under 300 calories. Trust me, you won't miss the tortillas!
Taco salads are my favorite when I crave a great big salad. If you want to turn this into taco, just reduce lettuce, leave out the bandage and heat some tortillas!
To make this light dish, I basically added chicken breast and black beans to the slow cooker, season it with taco seasoning, and topped it with salsa. Doesn't get any easier than that! A few hours later, I shredded the chicken and combined everything into this wonderful topping for this salad.
How to cook slow cooker chicken taco salad
I also whipped up some of my favorite zesty avocado coriander buttermilk dressings for the perfect salad that is so satisfying and super easy to make. Try this for taco Tuesday!
And as so many ask, I have the 6 Quart Hamilton Beach Set & Forget Programmable Slow Cooker (affiliate link). Even though I love my Instant Pot, I still use my slow cooker all the time! I love it because you can adjust the time you want it to cook and it automatically gets hot when done. It also has a probe for meat that automatically closes when done. I hated my old crock pot, it burned everything and my food had a weird taste. This crock pot is so big, I actually own two!
Several light crock pot chicken recipes:
Light crock pot chicken and Black Bean Taco salad
Preparation time: 5 minutes
Cooking time: 4 hours
Total time: 4 hours
This simple slow cooker chicken tacos salad is high in fiber and protein, which means it's very satisfying – all under 300 calories. Trust me, you won't miss the tortillas!
- 2 16 oz total skinless boneless chicken breast
- 1 tablespoon reduced spice of sodium taco
- 1/2 teaspoon cumin
- 1 cup canned black beans, rinsed
- 1 cup thick salsa
Place the chicken in a slow cooker and season with taco seasoning and cumin.
Pour the beans over the chicken and top with the salsa. Cover and cook on low for 4 hours, or until the chicken is tender and lightly shredded with 2 forks.
Shred the chicken and combine with beans and sauce, keeping it warm until ready to eat. Make 3 1/2 cups.
- To make the salad, place 1 1/2 cup of lettuce on each plate and place 3/4 cup chicken and bean mixture, 1 tablespoon cheese and 2 tablespoons zesty avocado meat milk dressing.
Serving: 1 salad, calories: 290kcal, carbohydrates: 20 g, protein: 34g, fat: 9g, cholesterol: 69 mg, sodium: 521 mg, fiber: 8g, sugar: 1g
Blue Smart Points: 6
Green smart points: 9
Purple Smart Points: 6
Points +: 7
Keywords: chicken and black beans crock pot, chicken and black beans slow cooker, chicken taco salad, chicken taco salad recipe, slow cooker chicken and black beans, slow cooker chicken recipe, slow cooker mexican chicken and black beans
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