Slow-Cooker Chicken Taco Salad
Are you ready for a supper that is not only delicious but also easy to prepare, making it ideal for a hectic day? There is no need to look any further! In this recipe, we present our Slow-Cooker Chicken Taco Salad, which is a delectably simple dish that is loaded with succulent chicken, crisp vegetables, and all of the ingredients that are often found in tacos.
What makes this wonderful salad possible is the magic of a slow cooker, which infuses the chicken with the robust flavours of taco seasoning, salsa, and lime juice. This salad is sure to satisfy your cravings for something delicious. In order to create a salad that is not only nutritious but also satiating, all you need to do is add your preferred toppings, such as shredded cheese, chopped tomatoes, and crumbled tortilla chips.
INGREDIENTS:
- 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 borth
- 9 cups torn romaine
Optional toppings:
Ingredients include sliced avocado, shredded cheddar cheese, diced tomato or cherry tomatoes that have been cut in half, sliced green onions, and the salad dressing of your choice.
Method:
- Combine the ingredients, and then massage them all over the chicken. Put in a slow cooker with a capacity of three quarts. Put in some broth. Cook the chicken for three to four hours, covered, over low heat until it is tender.
- Take the chicken out and let it to relax. Separate using two forks. Serve on top of romaine lettuce; garnish with anything you want.