Slow cooker dinners are like being lifted on to an eagle’s wings to soar over my to do list. It parallels the thrill of glory when my husband offers to help with a household task I was struggling through. So much relief from a strong man’s muscles when I am struggling through something! Related, here I am doing mexi in the crock. This flavorful shredded chicken and black beans plus lots of taco salad toppings if very weeknight and very fun.
Crock Pot Chicken Taco Salad
Serves 5 to 6
3 boneless, skinless chicken breasts
1 cup salsa
3/4 cup lime juice
4 cloves garlic, minced
15 ounces black beans
1 tablespoon mexican seasoning
5 cups chopped romaine
15 ounces corn
3/4 cup shredded white cheddar
1/2 red onion, chopped
3 green onions, chopped
1 serrano pepper, sliced
Cilantro
Place chicken in slow cooker with salsa, lime juice, garlic, and black beans. Cook on low for 7-8 hours or high for 5-6 hours. Shred chicken. Season with mexican seasoning.
Assemble salads by topping romaine with shredded chicken, black beans, corn, white cheddar, red onion, green onion, serrano pepper, and cilantro. Serve with salsa or guac.
- 3 boneless, skinless chicken breasts
- 1 cup salsa
- ¾ cup lime juice
- 4 cloves garlic, minced
- 15 ounces black beans
- 1 tablespoon mexican seasoning
- 5 cups chopped romaine
- 15 ounces corn
- ¾ cup shredded white cheddar
- ½ red onion, chopped
- 3 green onions, chopped
- 1 serrano pepper, sliced
- Cilantro
- Place chicken in slow cooker with salsa, lime juice, garlic, and black beans. Cook on low for 7-8 hours or high for 5-6 hours. Shred chicken. Season with mexican seasoning.
- Assemble salads by topping romaine with shredded chicken, black beans, corn, white cheddar, red onion, green onion, serrano pepper, and cilantro. Serve with salsa or guac.
