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Easy Crock Pot Chicken and Black Bean Taco Salad

4.95 from 36 votes

This simple slow cooker chicken taco salad is high in fiber and protein which means it's very satisfying – all for under 300 calories. Trust me, you won't miss the tortillas!

Prep Time: 5

Cook Time: 4

Total Time: 4

Yield: 4 servings

Course: Salad

Cuisine: American

Ingredients

2 skinless, boneless chicken breasts (16 oz total )
1 tablespoon taco seasoning
1/2 teaspoon cumin
1 cup canned black beans (rinsed)
1 cup chunky salsa

For the Salad:

6 cups chopped romaine or red leaf
1/4 cup reduced fat Mexican cheese blend
1/2 cup zesty avocado cilantro buttermilk dressing

Instructions

Place the chicken in the slow cooker and season with taco seasoning and cumin.
Pour the beans over the chicken and top with salsa. Cover and cook on LOW for 4 hours, or until the chicken is tender and easily shreds with 2 forks.
Shred the chicken and combine with the beans and sauce, keep warm until ready to eat. Makes 3 1/2 cups.
To make the salad, place 1 1/2 cups lettuce on each plate, top with 3/4 cup chicken and bean mixture, 1 tbsp cheese and 2 tablespoons zesty avocado buttermilk dressing.

Nutrition

Serving: 1salad, Calories: 290kcal, Carbohydrates: 20g, Protein: 34g, Fat: 9g, Cholesterol: 69mg, Sodium: 521mg, Fiber: 8g, Sugar: 1g

- WW Points: 8

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