Easy Crock Pot Chicken and Black Bean Taco Salad

As I think about my weeknight dinners, Easy Crock Pot Chicken and Black Bean Taco Salad often comes to mind. This dish has become a staple in my household because it effortlessly combines flavor and nutrition. I remember the first time I made it; it was a busy Tuesday evening, and I wanted something quick yet hearty. With just a few ingredients and my trusty slow cooker, I created a dinner that not only satisfied my family’s cravings but also left us with plenty of leftovers for lunch the next day. The beauty of this dish lies in its simplicity and the way it brings everyone to the table, excited to dig into a colorful, fresh salad topped with tender, seasoned chicken. It’s perfect for those evenings when you want to save time without compromising on taste.

What’s In This Easy Crock Pot Chicken and Black Bean Taco Salad

The ingredients in this dish come together in perfect harmony, creating a meal that’s not only enjoyable but also nourishing. The key players in this recipe are chicken, black beans, and fresh greens, each contributing unique flavors and benefits. Together, they create a satisfying dish that’s perfect for any occasion.

• 2 skinless, boneless chicken breasts (16 oz total): A lean protein that becomes tender and easily shredded after slow cooking, forming the base of our taco salad.
• 1 tablespoon taco seasoning: This spice blend adds a zesty flavor profile that makes every bite deliciously bold.
• 1/2 teaspoon cumin: Adds a warm, earthy depth to the chicken, enhancing the overall flavor.
• 1 cup canned black beans (rinsed): A fantastic source of fiber and protein, these beans add bulk and richness to the salad.
• 1 cup chunky salsa: Provides moisture and a burst of flavor, uniting all the ingredients beautifully.
• 6 cups chopped romaine or red leaf: Fresh greens that serve as a crunchy base, making the salad light and refreshing.
• 1/4 cup reduced fat Mexican cheese blend: Adds a creamy texture and a hint of cheesy goodness.
• 1/2 cup zesty avocado cilantro buttermilk dressing: A tangy dressing that ties all the flavors together, bringing a creamy element to the dish.

How to Cook Easy Crock Pot Chicken and Black Bean Taco Salad

This recipe is as simple as it gets! With just a few steps, you’ll have a hearty meal ready for your family. Follow along as I guide you through the process of creating this delicious dish.

1. Start by placing the chicken breasts into your slow cooker. Sprinkle the taco seasoning and cumin over the top. Make sure the seasoning is well distributed so that every piece of chicken gets that flavorful kick.
2. Next, pour the black beans directly over the chicken. These beans will absorb the flavors from the seasoning, creating a rich mixture.
3. Top the chicken and beans with the salsa. The moisture from the salsa will help keep the chicken juicy as it cooks.
4. Cover the slow cooker and set it to LOW for 4 hours. This is where the magic happens—let the ingredients meld together, allowing the chicken to become tender.
5. After 4 hours, carefully remove the lid. The chicken should be cooked through and easily shreddable. Using two forks, shred the chicken right in the slow cooker.
6. Mix the shredded chicken with the black beans and sauce, ensuring everything is well combined. Keep it warm until you’re ready to serve.
7. To assemble the salad, place about 1 1/2 cups of romaine or red leaf lettuce on each plate. This makes for a perfect base.
8. Top the lettuce with a generous 3/4 cup of the chicken and bean mixture. This is where the heartiness of the salad comes from.
9. Sprinkle 1 tablespoon of reduced fat Mexican cheese blend over the top of the salad to add a little cheesy goodness.
10. Finally, drizzle 2 tablespoons of the zesty avocado cilantro buttermilk dressing over each salad. This dressing brings in the creaminess that balances the dish beautifully.

Recipe Tips about Easy Crock Pot Chicken and Black Bean Taco Salad

Creating the perfect Easy Crock Pot Chicken and Black Bean Taco Salad is all about mastering a few key techniques. Here are some tips to ensure your dish turns out fantastic every time.

• Storage: To store leftovers, place them in an airtight container. This keeps the chicken moist and prevents the salad greens from wilting.
• Freezing: You can freeze the cooked chicken and bean mixture for up to 3 months. Just make sure to thaw it in the fridge overnight before reheating.
• Pairing: Serve this salad with crispy tortilla chips or warm tortillas for a complete meal that everyone will enjoy.
• Adjusting Spice Level: If you prefer a milder flavor, reduce the amount of taco seasoning or choose a mild salsa. You can always add hot sauce to individual servings.
• Fresh Garnishes: Consider adding fresh chopped cilantro or diced avocado on top just before serving for a burst of freshness.
• Meal Prep: This salad is great for meal prep. Prepare the chicken and beans ahead of time and assemble the salad just before serving for the freshest experience.

Perfect Pairings for Easy Crock Pot Chicken and Black Bean Taco Salad

When it comes to serving the Easy Crock Pot Chicken and Black Bean Taco Salad, you have plenty of delicious options to enhance the meal experience. Here are some pairings worth considering:

• Crispy Tortilla Chips: A side of crunchy tortilla chips not only complements the salad but also adds a fun texture contrast.
• Guacamole: Creamy guacamole pairs perfectly with the zesty flavors of the salad, providing richness and enhancing the overall taste.
• Seasonal Vegetables: Consider serving the salad with a side of grilled or roasted vegetables, which add color and additional nutrients.
• Fresh Fruit Salad: A light fruit salad can serve as a refreshing dessert, balancing the savory elements of the meal.
• Occasions: This dish is perfect for casual dinners, potlucks, or even meal prepping for the week. It’s versatile enough to serve year-round!
• Storage Tips: If you’re making this salad for meal prep, make sure to keep the dressing separate until you’re ready to eat to maintain freshness.

FAQ

Conclusion

The Easy Crock Pot Chicken and Black Bean Taco Salad is not just delicious; it’s a perfect blend of convenience and flavor that suits any occasion, from family dinners to casual get-togethers. I encourage you to try making this salad; it’s an effortless way to put a healthy meal on the table that everyone will love. Enjoy the delightful combination of flavors and the ease of preparation, and watch as it becomes a family favorite!

Easy Crock Pot Chicken and Black Bean Taco Salad

The ultimate comfort food, Easy Crock Pot Chicken and Black Bean Taco Salad is your go-to for an easy weeknight dinner. Packed with bold flavors, tender chicken, and fresh greens, it's a satisfying meal that comes together effortlessly. Try this recipe tonight for a delicious and nutritious dinner!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 5 minutes mins

Servings: 4 servings

Course: Dinner, Salads

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 pieces skinless, boneless chicken breasts
• 1 tablespoon taco seasoning
• 1/2 teaspoon cumin
• 1 cup canned black beans
• 1 cup chunky salsa
• 6 cups chopped romaine or red leaf
• 1/4 cup reduced fat Mexican cheese blend
• 1/2 cup zesty avocado cilantro buttermilk dressing

Equipment

• Chef's Knife
• Mixing Bowl
• Blender
• Slow Cooker

Method

 

1. Start by placing the chicken breasts into your slow cooker. Sprinkle the taco seasoning and cumin over the top. Make sure the seasoning is well distributed so that every piece of chicken gets that flavorful kick.
2. Next, pour the black beans directly over the chicken. These beans will absorb the flavors from the seasoning, creating a rich mixture.
3. Top the chicken and beans with the salsa. The moisture from the salsa will help keep the chicken juicy as it cooks.
4. Cover the slow cooker and set it to LOW for 4 hours. This is where the magic happens—let the ingredients meld together, allowing the chicken to become tender.
5. After 4 hours, carefully remove the lid. The chicken should be cooked through and easily shreddable. Using two forks, shred the chicken right in the slow cooker.
6. Mix the shredded chicken with the black beans and sauce, ensuring everything is well combined. Keep it warm until you’re ready to serve.
7. To assemble the salad, place about 1 1/2 cups of romaine or red leaf lettuce on each plate. This makes for a perfect base.
8. Top the lettuce with a generous 3/4 cup of the chicken and bean mixture. This is where the heartiness of the salad comes from.
9. Sprinkle 1 tablespoon of reduced fat Mexican cheese blend over the top of the salad to add a little cheesy goodness.
10. Finally, drizzle 2 tablespoons of the zesty avocado cilantro buttermilk dressing over each salad. This dressing brings in the creaminess that balances the dish beautifully.

Notes

The Easy Crock Pot Chicken and Black Bean Taco Salad is great for meal prep and can be stored in the fridge for up to 3 days. Freeze the chicken and bean mixture for future meals!

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Meet Jenna Miller

I’m the one who brought this group together. I’ve always believed that food tastes better when it’s shared, and I wanted to create a space that felt as warm and sunny as our home state. I’m usually the one writing our posts and helping Brooke develop our main course recipes. My favorite days are when we’re all in the kitchen together, music on, cooking up our next idea.