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Crock-Pot Chicken Taco Salad

Author Sonja

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

  1. Place your chicken in the slow cooker, legs up for the whole chicken. I never rinse mine, as the bacteria is killed upon cooking.
  2. Combine salsa with olive oil, garlic and seasoning in a small bowl if you are using the additional ingredients.
  3. Rub or spoon on salsa mixture.
  4. 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.
  5. Shred chicken.
  6. Top salad greens with chicken, vegetables, cheese, chips, or whatever healthy toppings you enjoy!