Name: Crock Pot Chicken and Black Bean Taco Salad Recipe
Prep time: 5 min
Cook time: 4 h
Yield: 4
Ingredients: 2 chicken breasts; 1 tbsp taco seasoning; ½ tsp cumin; 1 cup black beans; 1 cup chunky salsa; For Salad:; 6 cups Romaine; ¼ cup Mexican cheese blend; ½ cup avocado cilantro buttermilk dressing

Crock Pot Chicken and Black Bean Taco Salad Recipe

How To Make Easy Crock Pot Chicken and Black Bean Taco Salad

This taco salad recipe is a combination of chicken and black beans slow-cooked to perfection! Top it with avocado cilantro dressing for a healthier finish!

Preparation: 5 minutes

Cooking: 4 hours

Total: 4 hours 5 minutes

Serves:

Ingredients

2chicken breasts,skinless, boneless
1tbsptaco seasoning,reduced sodium
½tspcumin
1cupblack beans,canned, rinsed
1cupchunky salsa

For Salad:

6cupsromaine,or red leaf, chopped
¼cupMexican cheese blend,reduced fat
½cupavocado cilantro buttermilk dressing,zesty

Instructions

Place the chicken in the slow cooker, and season with taco seasoning and cumin.
Pour the beans over the chicken and top with salsa. Cover and cook on Low for 4 hours, or until the chicken is tender and easily shreds with 2 forks.
Shred the chicken and combine with the beans and sauce, keep warm until ready to eat. Makes 3½ cups.

To make the Salad:

Place 1½ cups lettuce on each plate, top with ¾ cup chicken and bean mixture, 1 tablespoon cheese, and 2 tablespoons zesty avocado buttermilk dressing.