CHICKEN AND YELLOW RICE CROCK POT RECIPES RECIPES

Name: Easy Crock Pot Chicken and Black Bean Taco Salad
Prep time: 5 min
Cook time: 4 h
Total time: 4 h
Yield: 4
Cuisine: American
Ingredients: 2 16 oz total skinless, boneless chicken breasts; 1 tablespoon reduced sodium taco seasoning; 1/2 teaspoon cumin; 1 cup canned black beans (rinsed); 1 cup chunky salsa; 6 cups chopped romaine or red leaf; 1/4 cup reduced fat Mexican cheese blend; 1/2 cup zesty avocado cilantro buttermilk dressing

More about "chicken and yellow rice crock pot recipes recipes"

CROCK POT CHICKEN AND BLACK BEAN TACO SALAD

Crock Pot Chicken and Black Bean Taco Salad image

This simple slow cooker chicken taco salad is high in fiber and protein which means it's very satisfying – all for under 300 calories. Trust me, you won't miss the tortillas!

Provided by Gina

Categories Salad

Total Time 240 minutes

Prep Time 5 minutes

Cook Time 240 minutes

Yield 4

Number Of Ingredients 8

Ingredients

2 16 oz total skinless, boneless chicken breasts
1 tablespoon reduced sodium taco seasoning
1/2 teaspoon cumin
1 cup canned black beans (rinsed)
1 cup chunky salsa
6 cups chopped romaine or red leaf
1/4 cup reduced fat Mexican cheese blend
1/2 cup zesty avocado cilantro buttermilk dressing

Steps:

Place the chicken in the slow cooker and season with taco seasoning and cumin.
Pour the beans over the chicken and top with salsa. Cover and cook on LOW for 4 hours, or until the chicken is tender and easily shreds with 2 forks.
Shred the chicken and combine with the beans and sauce, keep warm until ready to eat. Makes 3 1/2 cups.
To make the salad, place 1 1/2 cups lettuce on each plate, top with 3/4 cup chicken and bean mixture, 1 tbsp cheese and 2 tablespoons zesty avocado buttermilk dressing.

Nutrition Facts : ServingSize 1 salad, Calories 290 kcal, CarbohydrateContent 20 g, ProteinContent 34 g, FatContent 9 g, CholesterolContent 69 mg, SodiumContent 521 mg, FiberContent 8 g, SugarContent 1 g

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