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

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, Slow Cooker
Cuisine American
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6 servings
Calories 637kcal


  • 2 pounds boneless skinless chicken breasts
  • 1 cup BBQ sauce
  • 1/4 cup Italian dressing
  • 1/4 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
  • 1/2 cup Black Olives
  • 1/3 cup Cilantro chopped
  • Ranch Dressing


  • 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.


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