Easy Crock Pot Chicken and Black Bean Taco Salad Recipe

Instructions:

1. Place the raw chicken breasts in the bottom of the slow cooker insert.
2. Sprinkle the diced onion, taco seasoning, chili powder, cumin, oregano, garlic powder, salt, and pepper evenly over the chicken. Pour the chicken broth around the edges of the pot.
3. Cover and cook on LOW for 7–9 hours or HIGH for 4–6 hours, until the chicken is very tender and shreds easily.
4. Remove the chicken breasts from the pot and place them on a cutting board. Use two forks to shred the chicken completely.
5. Return the shredded chicken to the slow cooker. Stir in the rinsed black beans and the fresh lime juice until everything is well coated with the cooking liquid/seasoning. Keep warm on the 'Keep Warm' setting if necessary.
6. To assemble individual salads, layer the shredded lettuce/greens as the foundation in large bowls.
7. Spoon a generous portion of the warm chicken and bean mixture over the greens.
8. Top the salad with diced tomatoes, avocado, cheese, and crispy tortilla strips. Serve immediately with optional toppings like salsa or sour cream.