Save on Pinterest

Slow-Cooker Chicken Taco Salad

We use this super duper chicken across several meals, including it in tacos, sandwiches, omelets and enchiladas. My little guys love helping measure seasonings. —Karie Houghton, Lynnwood, Washington
  • Total Time
    Prep: 10 min. Cook: 3 hours
  • Makes
    6 servings


  • 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 choice


  • 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.
  • Remove chicken; cool slightly. Shred with 2 forks. Serve over romaine; top as desired.
Health Tip: Switch to a baby kale salad blend for more fiber, vitamin C, calcium and iron.
Nutrition Facts
1-3/4 cups: 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.

Recommended Video


Click stars to rate
Average Rating:
  • Susan
    Jul 15, 2020

    Yum, yum, yum to the yum, yum, yum! Everybody in my family gobbled it up and my husband ate the leftovers for lunch (I was not happy about that....I wanted them!). I didn't add the red pepper flakes, white pepper, ground chipotle pepper as I can't do spicy but what was left was amazing! There was a tad too much lettuce, I will half it when I make it again. I'll for sure use this chicken for other yummy dishes as well!

  • peacharmadillo
    Mar 6, 2020

    I didn't have a few of the dry seasonings and it still came out good. Simple and tasty on mixed greens.

  • Vandyville16
    Jan 1, 2020

    No comment left

  • castlek
    Oct 10, 2019

    Wow. Easy, yummy, Followed recipe except left out the chipotle pepper as I did not have any. Cut back on red pepper as we do not like much heat. Made a great burrito filling.

  • july76
    Apr 9, 2018

    Delicious! And, low in carbs! I will make it often.

  • robbrd
    Feb 12, 2018

    Nice flavor the chicken. I omitted a couple of seasonings due to kids not being able to handle any heat. We used the leftover chicken for burrito bowls. Very versatile.

  • kneel4fun
    Aug 2, 2017

    So easy to make - prep in the morning, then forget about it! We use the chicken for fajitas and the leftovers on top of salad the next day.

  • tammycookblogsbooks
    Jun 2, 2017

    The spice blend in this recipe is really good. We put the cooked and shredded chicken on tortillas and added our favorite toppings. There was some leftover so I froze it. For another meal, we reheated the chicken and put it on buns for a delicious sandwich.

  • mjlouk
    Jan 27, 2017

    This was really good. A nice lighter dinner.

  • s_pants
    Jan 12, 2017

    A little spicy for my 7 year old, but nothing altering the spices won't fix. Loved it in a salad and as tacos, too.