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Simple Slow Cooker BBQ Chicken Taco Salad with cheese, black beans and tomatoes on a white plate.
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Slow Cooker BBQ Chicken Taco Salad

There's not much I love more than a giant bowl of salad loaded with lots of different goodies-- and that's exactly what this Slow Cooker BBQ Chicken Taco Salad salad is!
Course Salad
Cuisine American
Keyword BBQ Salad, dinner salad, Slow Cooker Dinner
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6 servings
Calories 637kcal
Author Heather Cheney

Ingredients

  • 2 pounds boneless skinless chicken breasts
  • 1 cup BBQ sauce
  • ¼ cup Italian dressing
  • ¼ cup brown sugar
  • 1 tablespoon Worcestershire sauce
  • salt to taste
  • 8 cups Romaine lettuce chopped
  • 2 whole Tomatoes chopped
  • 14 ounces Black Beans drained
  • 1 whole Avocado diced
  • 1 cup Cheese shredded
  • 1 cup Tortilla Chips
  • ½ cup Black Olives
  • ⅓ cup Cilantro chopped
  • Ranch Dressing

Instructions

  • Season chicken breasts lightly with salt and pepper and place in slow cooker.
  • In a mixing bowl combine BBQ sauce, Italian dressing, brown sugar and Worcestershire sauce. Stir until well combined.
  • Pour over chicken, cover and cook on HIGH for 3-4 hours. Shred chicken and continue to cook an additional 10 minutes.
  • Assemble salads as desired or use chicken in sandwiches or as a main dish.

Nutrition

Serving: 1serving | Calories: 637kcal | Carbohydrates: 63g | Protein: 47g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 115mg | Sodium: 1073mg | Potassium: 1312mg | Fiber: 9g | Sugar: 28g | Vitamin A: 6365IU | Vitamin C: 11.7mg | Calcium: 254mg | Iron: 4.1mg