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Easy Crock Pot Chicken and Black Bean Taco Salad

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!
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Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
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!