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Slow-Cooker Chicken Taco Salad


  • 3 teaspoons chili powder

  • 1 teaspoon each ground cumin, seasoned salt and pepper

  • 1/2 teaspoon each white pepper, ground chipotle pepper and paprika

  • 1/4 teaspoon dried oregano

  • 1/4 teaspoon crushed red pepper flakes

  • 1-1/2 pounds boneless skinless chicken breasts

  • 1 cup chicken broth

  • 9 cups torn romaine

  • Optional toppings: Sliced avocado, shredded cheddar cheese, chopped tomato or halved cherry tomatoes, sliced green onions and salad dressing of your choice


  1. Mix seasonings; rub over chicken. Place in a 3-qt. slow cooker. Add broth. Cook, covered, on low until chicken is tender, 3-4 hours.

  2. Remove chicken; cool slightly. Shred with 2 forks. Serve over romaine; top as desired.

Nutrition Facts

1-1/2 cups lettuce with 3 ounces cooked chicken: 143 calories, 3g fat (1g saturated fat), 63mg cholesterol, 516mg sodium, 4g carbohydrate (1g sugars, 2g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.

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