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Easy Crock Pot Chicken & Black Bean Taco Salad


Prepare the chicken in the slow cooker in the morning, and it will be ready for you to put dinner on the table in a matter of minutes when you get home. High in fiber and protein, a heathy supper.

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Rate this recipe 4.5/5 (17 Votes)


  • SALAD:
  • 2 skinless, boneless chicken breasts, 16-ounce total
  • 1 tablespoon reduced sodium taco seasoning
  • 1/2 teaspoon cumin
  • 1 cup canned black beans, rinsed
  • 1 cup chunky salsa
  • 6 cups chopped romaine or red leaf
  • 1/4 cup reduced fat Mexican cheese blend, shredded
  • 1/2 cup zesty avocado cilantro buttermilk dressing


Servings 4
Preparation time 20mins
Cooking time 240mins


Step 1

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 3 1/2 cups.

To serve, place the chopped lettuce on a plate or in a bowl. Top with some of the chicken, shredded cheese and salad dressing.

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