Foodie Friday {Crock Pot Chicken Taco Salad}…

Whew … what a week!  I sent Raymond to the store sans grocery list earlier this week.  I had a lot going on and grocery list making + grocery shopping was not one of them.  He did an awesome job.  I might be transferring that domestic duty to him more often. 🙂

Last week we made this amazing dish that I found on Pinterest here.

The recipe was for Tex Mex Chicken Lettuce Wraps.  I liked the idea of the mexican lettuce wraps, but we decided to eat it in a taco salad.  Which was awesome btw!

Crock Pot Chicken Taco Salad

  • 4 chicken breasts (frozen)
  • 1/2 packet of taco seasoning
  • 1 jalapeño (seeded & sliced)
  • 16 oz jar of salsa
  • 1 yellow onion (diced)
  1. Place the frozen chicken breasts in the bottom of the crock pot. 
  2. Sprinkle the taco seasoning on top of chicken.
  3. Add jalapeño and onion to the crock pot.
  4. Top with the jar of salsa.
  5. Cook on HIGH for 4-5 hours.
  6. After 4 hours, take the chicken breasts out.  Chop or shred the chicken.  Place back in the crock pot.
  7. Stir to combine.
  8. Serve in a taco shell bowl with chopped lettuce, sour cream, guacamole, fresh tomatoes … and any other garnishes.

Super easy — I love crock pot dinners!  Enjoy!

Until next time…

Jennifer Signature

Advertisements