Slow-Cooker Chicken Taco Salad
Total TimePrep: 10 min. Cook: 3 hours
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!
I didn't have a few of the dry seasonings and it still came out good. Simple and tasty on mixed greens.
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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.
Delicious! And, low in carbs! I will make it often.
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.
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.
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.
This was really good. A nice lighter dinner.
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.