Slow Cooker Chicken & Black Bean Taco Salad
Yield: 4 servings
Active Time: 10 minutes
Prep Time: 10 minutes
Cook Time: 8 hours in slow cooker
This taco salad is simply the best!

Ingredients for Single Meal

  • 4 - small boneless chicken breasts
  • 1 - 15 oz. can(s) black beans
  • 1 - cup(s) red salsa
  • 1 - packet(s) taco seasoning
  • 1 - Salt and pepper
  • Garnish: - guacamole**
  • Side: - shredded lettuce**
  • Side: - veggies**
  • 1 - gallon-size freezer baggie(s)
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Cooking Directions for Single Meal

  1. Open, drain and rinse the black beans.
  2. Place the chicken breasts in the base of the slow cooker and pour the black beans, salsa, and taco seasoning over the top.
  3. Set on low and cook for 8 hours. Once finished cooking, shred the chicken into the sauce. Season with salt and pepper to taste.
  4. Prepare the salad with lettuce, shredded chicken and black beans and guacamole topping.
  5. Prepare veggies.
  6. Serve Slow Cooker Chicken & Black Bean Taco Salad with guacamole and veggies.

Freezeasy Meal Prep Directions

  1. Open, drain and rinse 2 cans of black beans.

To each gallon-size plastic freezer baggie, add the following ingredients:

  • 4 small boneless chicken breasts
  • 1 - 15 oz. can black beans
  • 1 cup red salsa
  • 1 packet taco seasoning
  • Salt and pepper

Remove as much air as possible and seal. Add label to baggie and freeze.

Freeze & Thaw Instructions

Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring to the slow cooker and cooking on low for 8 hours.

Special notes

Use homemade taco seasoning - recipe on 5DollarDinners.com.

Dairy-Free Modifications

Recipe is dairy-free when served with dairy-free sides.

Gluten-Free Modifications

Recipe is gluten-free when served with gluten-free sides.

Printable Label Recipe Title

Slow Cooker Chicken & Black Bean Taco Salad

Printable Label Instructions

Thaw and slow cook on low for 8 hours. Shred the chicken and assemble salad with shredded lettuce, chicken, beans, and guacamole.
Serve with veggies.

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