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, sliced green onions and ranch salad dressing


  1. Mix seasonings; rub over chicken. Place in a 3-qt. slow cooker. Add broth. Cook, covered, on low 3-4 hours or until chicken is tender.
  2. Remove chicken; cool slightly. Shred with two forks. Serve over romaine; top as desired.

Recipe source: tasteofhome

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