Name: Crock Pot Chicken and Black Bean Taco Salad Recipe
Prep time: 5 min
Cook time: 4 h
Total time: 4 h 5 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 chicken breasts; 1 tbsp taco seasoning; ½ tsp cumin; 1 cup black beans; 1 cup chunky salsa; For Salad:; 6 cups Romaine; ¼ cup Mexican cheese blend; ½ cup avocado cilantro buttermilk dressing

This crock pot chicken and black bean taco salad is a perfect blend of convenience and flavor. By letting the chicken slowly cook with taco seasoning, black beans, and salsa, you get a tender, juicy filling perfect for a hearty salad.

Photos of Crock Pot Chicken and Black Bean Taco Salad Recipe

Some ingredients like avocado cilantro buttermilk dressing or a Mexican cheese blend might not be common in every household. These can typically be found in the condiment and dairy sections of any well-stocked supermarket.

Ingredients For Crock Pot Chicken And Black Bean Taco Salad

chicken breasts: The main protein for the dish, providing a tender and juicy texture.

taco seasoning: A blend of spices that adds a distinct Mexican flavor.

cumin: A spice that adds a warm, earthy flavor.

black beans: Adds protein and a creamy texture to the dish.

chunky salsa: Adds moisture and a tangy, slightly spicy flavor.

romaine: The base of the salad, providing crunch and freshness.

Mexican cheese blend: A mix of cheeses that adds creaminess and flavor.

avocado cilantro buttermilk dressing: A zesty, creamy dressing that ties the salad together.

One reader, Kalila Abel says:

This crock pot chicken and black bean taco salad recipe is a game-changer! The chicken is incredibly tender, and the flavors blend perfectly. It's easy to make and absolutely delicious. The avocado cilantro dressing adds a refreshing touch. Perfect for a healthy, satisfying meal!

Kalila Abel

Techniques Required for Making Crock Pot Chicken and Black Bean Taco Salad

How to use a slow cooker: Place the chicken in the slow cooker, season it, and cook on low for the specified time. How to shred chicken: Use two forks to pull the cooked chicken apart into shreds. How to assemble a salad: Arrange lettuce on a plate, then top with the chicken and bean mixture, cheese, and dressing.

How To Make Easy Crock Pot Chicken and Black Bean Taco Salad

This taco salad recipe is a combination of chicken and black beans slow-cooked to perfection! Top it with avocado cilantro dressing for a healthier finish!

Preparation: 5 minutes

Cooking: 4 hours

Total: 4 hours 5 minutes

Serves:

Ingredients

2chicken breasts,skinless, boneless
1tbsptaco seasoning,reduced sodium
½tspcumin
1cupblack beans,canned, rinsed
1cupchunky salsa

For Salad:

6cupsromaine,or red leaf, chopped
¼cupMexican cheese blend,reduced fat
½cupavocado cilantro buttermilk dressing,zesty

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 3½ cups.

To make the Salad:

Place 1½ cups lettuce on each plate, top with ¾ cup chicken and bean mixture, 1 tablespoon cheese, and 2 tablespoons zesty avocado buttermilk dressing.

Recipe Notes

Just reduce the lettuce, omit the dressing and heat up some tortillas to turn this into tacos.

Nutrition

Calories: 399.47kcal
Fat: 12.18g
Saturated Fat: 4.31g
Trans Fat: 0.19g
Monounsaturated Fat: 4.22g
Polyunsaturated Fat: 2.33g
Carbohydrates: 39.86g
Fiber: 10.48g
Sugar: 6.16g
Protein: 33.62g
Cholesterol: 65.32mg
Sodium: 786.85mg
Calcium: 205.65mg
Potassium: 1348.62mg
Iron: 4.38mg
Vitamin A: 370.01µg
Vitamin C: 4.38mg

Technique Tip for Making the Perfect Taco Salad

For an extra depth of flavor, sear the chicken breasts in a hot pan for 2-3 minutes on each side before placing them in the slow cooker. This will create a caramelized crust that enhances the overall taste of the taco seasoning and cumin.

Time-Saving Tips for Making This Taco Salad Recipe

Prep ingredients ahead: Chop romaine and measure out taco seasoning and cumin the night before.

Use pre-cooked beans: Opt for canned black beans to save cooking time.

Batch cook chicken: Cook extra chicken breasts and freeze portions for future meals.

Ready-made dressing: Use store-bought avocado cilantro buttermilk dressing to skip making it from scratch.

Slow cooker liner: Use a disposable slow cooker liner for easy cleanup.

Substitute Ingredients For Crock Pot Chicken and Black Bean Taco Salad Recipe

chicken breasts - Substitute with turkey breast: Turkey breast has a similar texture and flavor profile, making it a suitable alternative for chicken in this recipe.
taco seasoning - Substitute with chili powder and paprika: A mix of chili powder and paprika can mimic the flavors of taco seasoning if you don't have it on hand.
cumin - Substitute with ground coriander: Ground coriander has a slightly citrusy flavor that can complement the other spices in the dish.
black beans - Substitute with pinto beans: Pinto beans have a similar texture and flavor, making them a good replacement for black beans.
chunky salsa - Substitute with diced tomatoes and green chilies: This combination can provide a similar texture and flavor to chunky salsa.
romaine - Substitute with iceberg lettuce: Iceberg lettuce has a similar crunch and can be used as a substitute for romaine.
mexican cheese blend - Substitute with cheddar cheese: Cheddar cheese can provide a similar flavor and meltability as a Mexican cheese blend.
avocado cilantro buttermilk dressing - Substitute with ranch dressing with added avocado and cilantro: Adding mashed avocado and chopped cilantro to ranch dressing can mimic the flavors of avocado cilantro buttermilk dressing.

Best Way to Present Crock Pot Chicken and Black Bean Taco Salad

Use a large, white plate: The simplicity of a white plate allows the vibrant colors of the salad to stand out, creating a visually appealing presentation.
Layer the ingredients: Start with a bed of romaine lettuce to create height and structure. Place the chicken and black bean mixture in the center, allowing the salsa to cascade slightly over the sides.
Add a cheese garnish: Sprinkle the Mexican cheese blend delicately over the top, ensuring it is evenly distributed for both visual appeal and flavor balance.
Drizzle the dressing artistically: Use a squeeze bottle to drizzle the avocado cilantro buttermilk dressing in a zigzag pattern over the entire dish. This adds a touch of elegance and ensures each bite has a bit of dressing.
Incorporate fresh herbs: Garnish with a few sprigs of fresh cilantro to enhance the dish's aroma and add a pop of green color.
Add textural contrast: Include a few tortilla strips or crushed tortilla chips around the edges of the plate for a crunchy texture that complements the soft chicken and beans.
Use edible flowers: Place a couple of small, edible flowers on the plate to add a touch of sophistication and color contrast.
Serve with lime wedges: Add a few lime wedges on the side to provide a fresh, citrusy option for diners to squeeze over their salad.
Ensure even distribution: Make sure each plate has an even amount of chicken, beans, lettuce, cheese, and dressing to maintain consistency and balance in every serving.
Finish with a light dusting of spices: Lightly dust the plate with a pinch of cumin or paprika to enhance the visual appeal and hint at the flavors within the dish.

Essential Tools for Making This Taco Salad Recipe

Slow cooker: Used to cook the chicken slowly, ensuring it becomes tender and easily shreddable.
Measuring spoons: Essential for accurately measuring the taco seasoning and cumin.
Measuring cups: Necessary for measuring the black beans, salsa, and dressing.
Forks: Used to shred the cooked chicken.
Mixing bowl: Useful for combining the shredded chicken with the beans and sauce.
Salad plates: For serving the salad with the chicken and bean mixture.
Tongs: Handy for placing the lettuce on each plate.
Cheese grater: If you are grating the Mexican cheese blend yourself.
Serving spoon: For scooping the chicken and bean mixture onto the salad.
Salad dressing bottle: To drizzle the avocado cilantro buttermilk dressing over the salad.

How To Store and Freeze Leftover Taco Salad

To store leftover crock pot chicken and black bean taco salad, allow the chicken and bean mixture to cool completely before transferring it to an airtight container. Store the mixture separately from the salad greens, cheese, and dressing to prevent the salad from becoming soggy. The chicken and bean mixture can be stored in the refrigerator for up to 4 days.
When ready to serve, reheat the chicken and bean mixture in the microwave or on the stovetop until heated through. Assemble the salad by placing the lettuce on a plate, topping it with the warm chicken and bean mixture, and adding the cheese and dressing.
To freeze the chicken and bean mixture, allow it to cool completely before transferring it to a freezer-safe container or resealable plastic bag. Remove as much air as possible from the bag before sealing to prevent freezer burn. Label the container or bag with the date and contents. The mixture can be frozen for up to 3 months.
To thaw the frozen chicken and bean mixture, transfer it from the freezer to the refrigerator and allow it to thaw overnight. Alternatively, you can thaw the mixture in the microwave using the defrost setting. Once thawed, reheat the mixture in the microwave or on the stovetop until heated through.
When ready to serve, assemble the salad as described above, using the thawed and reheated chicken and bean mixture. Do not freeze the salad greens, cheese, or dressing, as they do not freeze well and will lose their texture and quality upon thawing.

How To Reheat Leftover Taco Salad

Reheat the chicken and black bean mixture in a saucepan over medium-low heat, stirring occasionally, until heated through. This method allows you to control the temperature and ensure even heating without drying out the chicken or making the beans mushy.
If you prefer a quicker method, place the chicken and black bean mixture in a microwave-safe dish and cover it with a damp paper towel. Microwave on high for 1-2 minutes, stirring halfway through, until heated to your desired temperature. The damp paper towel helps prevent the chicken from drying out.
For a crispy texture, spread the chicken and black bean mixture on a baking sheet lined with parchment paper. Place the sheet in a preheated 350°F (175°C) oven for 10-15 minutes, or until heated through and slightly crispy on top. This method is perfect if you like a bit of crunch in your taco salad.
If you have leftover romaine lettuce, store it separately from the chicken and black bean mixture to prevent it from wilting. When ready to serve, assemble the salad with the reheated chicken and black bean mixture, fresh lettuce, cheese, and avocado cilantro buttermilk dressing.
For a quick and easy lunch, wrap the reheated chicken and black bean mixture in a tortilla along with some fresh lettuce, cheese, and a drizzle of avocado cilantro buttermilk dressing. This allows you to enjoy the flavors of the taco salad in a portable, handheld format.

Random Fact About Crock Pot Chicken and Black Bean Taco Salad

A fun fact about this crock pot chicken and black bean taco salad recipe is that using a slow cooker not only makes the chicken incredibly tender but also allows the flavors of the taco seasoning and salsa to meld together beautifully, creating a rich and savory dish with minimal effort.

Is This Taco Salad Recipe Economical for Home Cooking?

This crock pot chicken and black bean taco salad recipe is quite cost-effective for a household. The primary ingredients, such as chicken breasts, black beans, and romaine, are relatively inexpensive. The use of a slow cooker also ensures minimal energy consumption. The approximate cost for a household of 4 people is around $15-$20 USD, depending on local prices. Overall Verdict: 8/10.

Is This Taco Salad Recipe Healthy or Unhealthy?

The crock pot chicken and black bean taco salad recipe is a relatively healthy option, offering a balance of protein, fiber, and vegetables. Here's a breakdown of the recipe's healthiness:

Pros:

Chicken breast is a lean source of protein, essential for muscle growth and repair
Black beans provide fiber, protein, and various vitamins and minerals
Romaine lettuce is a nutrient-dense leafy green, offering vitamins A, C, and K, as well as folate and iron
Avocado in the dressing provides healthy monounsaturated fats, which can help lower cholesterol levels

Cons:

The recipe includes processed ingredients like taco seasoning and chunky salsa, which may contain added sugars, sodium, and preservatives
Mexican cheese blend is likely high in saturated fat and sodium
The avocado cilantro buttermilk dressing may be high in calories and fat, depending on the brand or recipe used

To further enhance the healthiness of this recipe, consider the following suggestions:

Opt for low-sodium or homemade taco seasoning to reduce the overall sodium content
Choose a low-sugar, organic, or homemade salsa to minimize added sugars and preservatives
Swap the Mexican cheese blend for a smaller amount of a stronger-flavored cheese like sharp cheddar or queso fresco, or omit the cheese altogether
Prepare a homemade avocado cilantro dressing using Greek yogurt instead of buttermilk to increase protein and reduce fat content
Add more colorful vegetables to the salad, such as cherry tomatoes, bell peppers, or carrots, to increase the nutrient density and fiber content
Serve the salad with a whole grain tortilla or a small portion of quinoa for added complex carbohydrates and fiber

Editor's Thoughts on This Delicious Taco Salad Recipe

This crock pot chicken and black bean taco salad is a delightful fusion of flavors and textures. The slow-cooked chicken, seasoned with taco spices and cumin, pairs beautifully with the hearty black beans and zesty salsa. The romaine adds a crisp freshness, while the Mexican cheese blend and avocado cilantro buttermilk dressing provide creamy, tangy notes. It's a well-balanced dish that's both satisfying and nutritious, perfect for a quick weeknight dinner or a casual gathering. The ease of preparation in a slow cooker makes it even more appealing for busy schedules.

Enhance Your Crock Pot Chicken and Black Bean Taco Salad Recipe with These Unique Side Dishes:

Grilled Street Corn: Grilled Street Corn: Imagine the smoky char of corn mingling with a tangy lime crema, dusted with a sprinkle of cotija cheese. This side brings a burst of flavor that complements the zesty notes of your taco salad perfectly.

Mango Salsa: Mango Salsa: A vibrant mix of juicy mango, crisp red bell peppers, and a hint of jalapeño heat. This refreshing salsa adds a sweet and spicy twist, making each bite of your chicken and black bean taco salad a tropical delight.

Cilantro Lime Rice: Cilantro Lime Rice: Fluffy rice infused with the zesty flavors of lime and fresh cilantro. This aromatic side dish provides a perfect balance, enhancing the savory and spicy elements of your main course.

Churros with Chocolate Sauce: Churros with Chocolate Sauce: End your meal on a sweet note with crispy churros dusted in cinnamon sugar, paired with a rich, velvety chocolate sauce. This dessert brings a delightful contrast to the savory taco salad.

Spicy Black Bean Soup: Spicy Black Bean Soup: A hearty bowl of black beans, simmered with spices and a touch of smoky chipotle. This soup offers a warm, comforting complement to the fresh and crisp textures of your salad.

Alternative Recipes Similar to This Taco Salad

Chicken Fajita Salad: Transform your chicken breasts into a vibrant salad with sautéed bell peppers, onions, and a zesty lime dressing. Perfect for a light yet satisfying meal.

Southwest Chicken Bowl: Combine grilled chicken, corn, black beans, and quinoa with a tangy cilantro lime dressing for a hearty and nutritious bowl.

Chicken and Avocado Burrito: Wrap up shredded chicken, creamy avocado, black beans, and salsa in a warm tortilla for a quick and delicious meal.

Mexican Chicken Soup: Warm up with a comforting bowl of chicken soup loaded with black beans, corn, tomatoes, and a hint of lime.

Chicken Taco Lettuce Wraps: Swap out the tortillas for crisp lettuce leaves and fill them with seasoned chicken, black beans, salsa, and a sprinkle of cheese for a low-carb option.

Suggested Appetizers and Desserts to Serve with This Taco Salad Recipe

Appetizers:

Stuffed Mini Bell Peppers: Stuffed Mini Bell Peppers are a delightful way to start your meal. These colorful bites are filled with a creamy mixture of goat cheese and herbs, providing a burst of flavor in every bite. The crunchy texture of the bell peppers contrasts beautifully with the smooth filling, making them an irresistible appetizer. Garnish with a sprinkle of chopped chives or parsley for an added touch of freshness.

Shrimp Avocado Bites: Shrimp Avocado Bites offer a perfect blend of succulent shrimp and creamy avocado. These bites are served on crispy cucumber slices, adding a refreshing crunch. The shrimp is seasoned with a hint of lime and cilantro, giving it a zesty kick that pairs wonderfully with the smooth avocado. Top each bite with a dash of paprika for a pop of color and flavor.

Desserts:

Chocolate Lava Cake: Imagine a decadent molten chocolate dessert that oozes rich, velvety chocolate ganache with every bite. This indulgent treat pairs perfectly with a scoop of vanilla bean ice cream and a sprinkle of fresh raspberries. The warm, gooey center contrasts beautifully with the cool, creamy ice cream, creating a symphony of textures and flavors that will leave your guests in awe. Serve it in individual ramekins for an elegant presentation that’s sure to impress.

Lemon Meringue Pie: Delight your taste buds with a tangy and sweet citrus dessert that features a buttery, flaky pie crust filled with a luscious lemon curd. Topped with a cloud of golden-brown meringue, this dessert is a perfect balance of tart and sweet. The meringue adds a light, airy texture that complements the smooth, zesty filling. Garnish with a twist of lemon zest and a few mint leaves for a refreshing finish that will brighten any meal.

Why trust this Crock Pot Chicken and Black Bean Taco Salad Recipe:

This crock pot chicken and black bean taco salad recipe is a must-try for its simplicity and flavor. The chicken becomes incredibly tender, absorbing the rich flavors of taco seasoning and salsa. The addition of black beans provides a hearty texture, while the avocado cilantro buttermilk dressing adds a refreshing zest. Perfect for busy days, this dish requires minimal effort but delivers maximum taste. Trust this recipe for a satisfying and nutritious meal that will impress your family and friends.

Share your thoughts and experiences with the Recipe Sharing section. Let us know if you've tried this Crock Pot Chicken and Black Bean Taco Salad Recipe and how it turned out!

FAQ:

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs will work just as well and might even add a bit more flavor due to their higher fat content.

How can I make this recipe spicier?

You can add some chopped jalapeños or a spicier salsa to the slow cooker. A dash of hot sauce in the dressing can also kick things up a notch.

Can I make this recipe ahead of time?

Yes, you can prepare the chicken and bean mixture ahead of time and store it in the fridge for up to 3 days. Just reheat it before assembling your salad.

What can I use as a substitute for the avocado cilantro buttermilk dressing?

If you don't have avocado cilantro buttermilk dressing, you can use a simple ranch dressing or even a lime vinaigrette for a different but still delicious flavor.

Is there a vegetarian version of this recipe?

You can skip the chicken and double the black beans or add other beans like pinto or kidney beans. You could also add some grilled veggies like bell peppers and zucchini for extra texture and flavor.