Mexican

Slow Cooked-Chicken Taco Salad is for Dinner.

Slow Cooked-Chicken Taco Salad takes 15 minutes to prepare.

Slow Cooked-Chicken Taco Salad takes 240 minutes to cook.

Slow Cooked-Chicken Taco Salad makes 4 servings.

The ingredients for Slow Cooked-Chicken Taco Salad are:

*Rio Rancho Tostada Bowls (1 bowl), 4 serving
*Chicken Breast (cooked), no skin, 1.47 unit
* 3 Italian tomato
* Lettuce, red leaf- 4 cup shredded
*Iceberg Lettuce- 3 cup, shredded or chopped
*Onions, raw, 1 cup, sliced
*Black Olives, 184 grams
*Green Peppers (bell peppers), 1 cup, strips
*Frontera: Chipotle Garlic Taco Sauce, 16 tbsp
*Kuner's Southwestern Black Beans, 1.75 cup
*Kraft Shredded 2% Mexican Four Cheese blend, 2 cup
*Sour Cream, .5 cup

Here is how you make Slow Cooked-Chicken Taco Salad:

add taco sauce and chicken to slow cooker. Cook on high for 4 hours or low for 6-8 hours. You could also add the black beans to the crock pot, or add them at the end as suggested below.Chop lettuce, onions, tomatoes, and green peppers and add to tostada bowl. Top with chicken, cheese, black beans, black olives, and sour cream. Enjoy!Serving Size:?4 servings

The nutritional information for Slow Cooked-Chicken Taco Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 664.5

• Total Fat: 50.1 g
• Cholesterol: 58.8 mg
• Sodium: 1,666.6 mg
• Total Carbs: 58.9 g
• Dietary Fiber: 14.3 g
• Protein: 33.1 g

Slow Cooked-Chicken Taco Salad is Mexican cuisine.