Slow Cooker Shredded Chicken Taco Salad

I made some chicken enchiladas last month that turned out so delicious! The chicken from the slow cooker was so easy to make and so good I knew I needed to make it again. This time I wanted something fast and simple, like a salad or burrito bowl from Chipotle, so that's exactly what I made!

If you love Chipotle as much as I do you'll love this recipe! I topped mine with cilantro lime cauliflower rice (you could also use regular rice if you wanted a real Chipotle bowl), fajita mix, the shredded chicken and of course my favorite, guacamole!

Slow Cooker Shredded Chicken Taco Salad
Prep 10 min
Cooking 4 1/2 hours
Makes 4 salads 

INGREDIENTS

For the chicken:

  • 1/2 cup red onion, chopped
  • 1/2 cup green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 1/2 pounds boneless skinless chicken breast
  • 2 tsp cumin
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1 tsp oregano
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 28 oz can diced tomatoes
  • 1 4oz can mild diced green chilis

For the cauliflower rice:

  • 1 head of cauliflower, chopped into florets
  • 1 tbsp finely chopped cilantro
  • 1 tbsp lime juice
  • 1 tsp salt
  • 1 tsp olive oil

For the salad:

  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1/2 onion, sliced
  • 4 cups mixed lettuce
  • Guacamole

INSTRUCTIONS

For the chicken:

  1. In the bottom of your slow cooker place the chopped onion, chopped bell pepper and minced garlic. Top with chicken breast.
  2. Season chicken with cumin, paprika, chili powder, oregano, salt and pepper.
  3. Pour diced tomatoes and green chilis on top of chicken. Cover and cook on high heat setting for 4 hours.

For the cauliflower rice and fajitas:

  1. Place the cauliflower florets in your food processor and pulse until they've reached a rice like consistency.
  2. Drizzle the olive oil in a pan over medium heat, then add the cauliflower, cilantro, lime juice and salt.
  3. Cook for 5-10 minutes.
  4. Remove the cauliflower rice and add the bell peppers and onion.
  5. Cook until soft and slightly charred

For the salad:

  1. Top a cup of mixed lettuce with cauliflower rice, fajita mix, shredded chicken and guacamole