CROCK POT CHICKEN AND BLACK BEAN TACO SALAD
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
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
13 BEAN CROCK POT SOUP RECIPE - FOOD.COM
A crock pot version of 13 bean soup. Super easy & super yummy! I buy the 13 bean soup mix in the bulk section of my supermarket. It contains the 13 varieties of dry beans as follows: Baby limas, large limas, garbanzo, great northern, black-eyed peas, navy, black, red pinto, red lentils, green lentils, yellow splits, green splits, and kidney beans. Even my toddler had fun eating this soup. It was almost like watching a kid sort their M&M candies into colors! We took the opportunity to teach her the name of each bean as she picked it out to eat. Be sure to plan ahead, as the beans need to soak overnight or for 8 hours before cooking. (Cook time noted includes soaking time.) *Update December 2011: Since hosting the January 2011 Soupfest tag game in the Topic of the Month forum I have been using Sharon123's recipe for homemade Herb & Garlic broth (link in ingredients section) instead of just plain water as the soup base. It's absolutely delicious and so easy to make and store in the freezer. Feel free to use that recipe or any other broth for some or all of the water in the soup (not for soaking the beans).
Total Time 12 hours 10 minutes
Prep Time 10 minutes
Cook Time 12 hours
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Place beans in a colander and sort through them, picking out any rocks or debris. Rinse the beans with water and then drain the water away.
- Place beans in crock pot and add the 6 cups of water. Put the lid on the crock pot (but don't turn it on) and leave the beans to soak in the cold water overnight or for at least 8 hours.
- Pour the beans and water into the colander. Rinse gently, drain and return beans to the crock pot.
- Add the rest of the ingredients to the crock pot and stir to combine.
- Set the crock pot on LOW and cook for 3-5 hours or until beans and veggies are soft.
- Serve with fresh garlic bread and enjoy!
Nutrition Facts : Calories 69.1, FatContent 1.5, SaturatedFatContent 0.5, CholesterolContent 12.1, SodiumContent 841.9, CarbohydrateContent 8.1, FiberContent 1.4, SugarContent 2.9, ProteinContent 6
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