My sister and her fam came over last night, visiting from Idaho, and I wanted to make them something fun, special and quick, knowing they would have a movie date afterward and needed a fast meal. Well, the slow cooker isn’t quick, but if you plan ahead, it takes away so much last minute stress, and it feels quick. I think that is important. I love it!!
I was inspired by my friend Keri’s small little blurb about making shredded chicken tacos on Tuesday. This recipe is a variation on my crock-pot chicken recipe. One different ingredient (I know salsa is made of many ingredients, but it feels like one, especially if you buy it), spins chicken into a whole new world of flavors.
I added some vegetables, onions, and garlic wrapped in foil during the last hour of cooking to have some “steamed vegetables” to top the salad with.
You could easily make these into chicken burritos, or chicken burrito bowls with rice. You could easily put together a taco bar, too.
Some taco bar ideas are:
- lettuce
- tomatoes
- cheese
- avocados
- green onions
- red or white onions
- bell pepper
- olives
- black beans
- corn
- cilantro
- lime wedges
- lemon wedges
- salsa
- chips
- rice
- tortilla
- taco shells
Can you add to this list?
Crock-Pot Chicken Taco Salad
Ingredients
- 1 whole chicken giblets, excess fat removed, or chicken breasts, or chicken tenders (shredded chicken or turkey would work, and it wouldn't need to cook as long: only until warmed throughout)
- just enough water to cover the bottom of a crock pot
- 1 cup of your favorite salsa
- optional 1/4 cup olive oil
- optional 2 T minced garlic
- optional dash Cayenne pepper
- optional 2 T Italian seasonings, or seasonings of your choice
- optional tortilla chips, crushed
- salad greens and your favorite vegetables
- cheese: omit for dairy-free we used feta, although medium cheddar or a Mexican blend would be fabulous
- optional salad dressing (1/2 cup olive oil, 1/8 cup balsamic vinegar, & a pinch of salt) or salsa to top
Instructions
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Place your chicken in the slow cooker, legs up for the whole chicken. I never rinse mine, as the bacteria is killed upon cooking.
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Combine salsa with olive oil, garlic and seasoning in a small bowl if you are using the additional ingredients.
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Rub or spoon on salsa mixture.
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Cook on low 6-8 hours, or on high for 4-5 hours or until the leg bones rotate with ease and the juices run clearly.
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Shred chicken.
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Top salad greens with chicken, vegetables, cheese, chips, or whatever healthy toppings you enjoy!
The Verdict: The chicken is so tasty and moist! I loved the salad. We are trying to have just salads more for lunches and dinners. I am excited to use the leftover chicken as an addition to my Cilantro Lime Black Bean Burritos for lunch today!
**Recipe & pictures updated 10/2/13.
Visit my Cookin’ with the Crock-pot Pinterest Board for more slow cookin’ ideas.
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Hi Sonja! I found you through your delicious bean dip post on StacyMakesCents. I love this recipe and the black bean burrito recipe!! Thanks so much for sharing, and I look forward to your future posts 🙂
Hi Rebecca, Thank you for sharing, as it encourages me, and thank you for visiting! Hope you enjoy!
We often have taco night and fill our counter with a variety of toppings. I recently added Peperoncini to the choices. Thank you for sharing.
Hi Lisa. What a great idea! Thank YOU for sharing.
This looks wonderful. I’m going to try it out this week.
Thanks, Heather. I hope you enjoy!
Sounds yummy! Great way to get tender, flavorful meat for a taco salad. I’ve never tried cooking a whole chicken in the crockpot, but I have one in my freezer, I should just give it a go, right?! 🙂 Thanks for sharing this with Summer Salad Sundays, look forward to seeing you again soon!
This is a very nice chicken dish. Would you be happy to link it in to my Chicken Edition of Food on Friday? This is the link . I found you via It’s a Keeper’s Thursday link up.
Thanks for linking in. Have a super week.
Well lookie here…We are hosting company for dinner soon. I’ve already been planning on serving chicken taco salad, but this way will be much simpler. So glad you shared. Thanks for linking up at Weekend Potluck too – please come again next week and bring along more of your super recipes.
Found you on Sunday Social! I am making my own version of this today!!!
Awesome. Let me know how it goes. Thanks for visiting!