Chicken and Bean Taco Salad – In The Crockpot

14 Comments

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe
Chicken and Bean Taco Salad - In The Crockpot recipe by Barefeet In The Kitchen

My original plan for dinner was to make my family’s favorite chicken burritos, but on a whim, I decided to turn the filling mixture into a quick and easy version of taco salad. It turned out great and I’m sure I’ll do it again.

I’ve always used beef for a taco salad in the past and this was a tasty change.

Get New Recipessent to your inbox!
We never share your information with third parties and will protect it in accordance with our Privacy Policy.

Chicken and Bean Taco Salad – In The Crockpot

Pin Print Review
Servings: 5 -6 servings

Ingredients 

  • 2 chicken breasts cooked and shredded
  • 16-24 oz Salsa
  • 1.5 cups cooked pinto beans or 1 can, Ranch beans would be delicious here too
  • Romaine lettuce chopped
  • Baby carrots slivered lengthwise
  • Cucumbers halved lengthwise, seeded and chopped (yes, I am that particular about my cukes)
  • Tomatoes chopped
  • White corn tortilla chips
  • Ranch dressing optional
  • Cheddar cheese shredded

Instructions

  • Place the chicken in the crockpot and pour about a cup of salsa over it. Cook on high (approx 3-4 hours) until you can shred the chicken easily with tongs or a couple of forks. Frozen chicken works fine for this, just watch the cooking time as it will take longer to cook.
  • Once the chicken is soft enough to shred, shred it in the crockpot. It should absorb the juices and salsa from the crockpot. Add another cup or so of salsa and continue shredding tossing the mixture until that is almost completely absorbed. I usually add the salsa a bit at a time until the chicken stops absorbing it. I rarely measure the amount.
  • Add the beans, and toss with the chicken. Layer the chips, lettuce, tomatoes, cucumbers and carrots on plates and then top with the chicken and bean mixture. Add additional salsa (or ranch dressing) if desired. Top with shredded cheese. Enjoy!
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

Pin this nowto remember it later
Pin this recipe0

 

Filed under: , ,

Tagged with:

Related Posts

Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

Reader Interactions

14 Comments Leave a comment or review

    Rate & Comment

    Rating




    You can now include images of your recipes in your comments! You'll need to register or log in to upload images.

  1. Jenn says

    I keep seeing recipes for crock pot cooking… I need to get mine out as soon as we get into our new house.. right now it's in a box somewhere! lol This recipes sounds delicious!!

  2. Tracy Wood says

    Where would we be without our crock pots? I love the addition of beans! Have any of you tried French type dressing on your taco salads? That's what I grew up using, so that's we still do in my house.

  3. Mary says

    Tracy – I've never tried a French dressing as an adult. I remember a thousand island style dressing as a child, but maybe it was actually French?