Tuesday, March 15, 2016

Slow Cooker Chicken and Black Bean Salad


  • 2 Chicken Breasts, Extra Fat Trimmed
  • 1 Tbsp. *EASY Homemade Taco Seasoning* (I use my homemade seasoning -- plus a little extra because I LOVE Spicy!!)
  • 1/2 tsp. Cumin
  • 1 cup Canned Black Beans, Drained and Rinsed
  • 1 cup Salsa, I LOVE Garden Fresh Gourmet Jack's Special Salsa, unless I make it FRESH!)
  • Freshly Ground Sea Salt & Black Pepper, To Taste
  • Romaine Lettuce, washed, rinsed and cut; portioned onto plates set aside for plating
    • Monterey Jack or Mozzarella Cheese, Shredded
    • Sour Cream
    • Greek Yogurt


  1. Once extra fat is trimmed from chicken breasts, add to slow cooker and sprinkle with taco seasoning, cumin, black beans and freshly ground sea salt & black pepper.
  2. Turn Slow Cooker to LOW for FOUR hours. (My first making this recipe, I started it cooking on high heat, but definitely recommend LOW hear so the skin doesn't get too tough!)
  3. Once Chicken Breasts are Fully Cooked (Poultry needs an internal temperature of 165 degrees F!), carefully transfer both breasts to a clean cutting board and shred with two forks, season with a little more salt & pepper (optional!) and return shredded chicken to slow cooker to combine all ingredients!!
  4. Serve
-shred chicken with 2 forks, season with salt & pepper, return to crock pot. Serve on bed of romaine lettuce, optional topping gs...shredded cheese, sour cream/greek yogurt, guacamole
I am adding corn next time so I might have to add more seasoning when I do that.