Some evenings, all I want is something hearty, fresh, and filling without standing over the stove for an hour. That’s exactly why I adore this chicken and black bean taco salad. It cooks itself in the slow cooker, and by the time dinner rolls around, all I need to do is toss it over crisp lettuce with my favorite toppings. The best part? It tastes indulgent, but it’s light enough that I never feel weighed down.
Why This Recipe Always Works for Me
Taco salads have been a weeknight favorite in my kitchen for years. They’re the kind of meal that tricks you into thinking you’re eating something heavy, but it’s really just smart layering of flavors and textures. I love this version because it’s packed with lean chicken, black beans for extra fiber, and plenty of salsa for brightness. Honestly, I don’t even miss tortillas when I make it this way — and that’s coming from someone who could happily eat tacos every night.
When I’m craving comfort food but still want to keep things balanced, this salad never lets me down. It also works beautifully for Taco Tuesday when I want something a little lighter but just as fun.
How I Put It Together
Here’s how I usually do it:
I toss boneless, skinless chicken breasts into my slow cooker, add a can of drained black beans, sprinkle over taco seasoning, and spoon salsa right on top. That’s it. No extra pots, no fuss. After a few hours, the chicken is tender enough to shred with a fork, and the beans have soaked up all that smoky, spicy flavor.
Once it’s ready, I pile it high over romaine or iceberg lettuce, drizzle on my avocado cilantro buttermilk dressing, and sometimes add a little shredded cheese if I’m feeling indulgent. If the kids are in the mood for actual tacos, I just skip the lettuce, warm up a few tortillas, and use the same filling.
Little Tips That Make a Big Difference
- Seasoning swap: Some days, I make my own taco seasoning with chili powder, cumin, garlic powder, and smoked paprika. It gives the filling a slightly more homemade flavor.
- Beans trick: If I know we’ll want leftovers, I sometimes stir in an extra can of beans halfway through cooking. It stretches the recipe and makes the salad extra hearty.
- Don’t skip the salsa: Using salsa instead of plain tomatoes is such a time saver. It’s like a built-in seasoning blend — you get the onions, peppers, and spices all in one scoop.
Making It Ahead
This is one of those recipes that’s even better the next day. I often cook it overnight in the slow cooker, let it cool in the morning, then store the shredded chicken and beans in the fridge. At dinnertime, I just reheat and serve it over fresh lettuce.
If I’m meal prepping for lunches, I’ll portion the filling into containers and pack lettuce and dressing separately so nothing gets soggy. It makes weekday meals so easy.
How I Like to Serve It
At home, we usually eat this over crisp lettuce bowls topped with avocado slices, shredded cheese, and a drizzle of that zesty dressing. On busy nights, I’ve also spooned it over rice for a burrito bowl vibe, or stuffed it into tortillas when we want something handheld. One of my friends even likes it as a baked potato topping — not traditional, but honestly delicious.
Storing and Reheating
The chicken and beans keep well in the fridge for up to 4 days. I reheat them in a skillet with a splash of broth or water so the meat stays juicy. It also freezes nicely in freezer bags — perfect for those weeks when I don’t want to think about dinner. Just thaw, reheat, and you’re set.
Questions I Get About This Recipe
Can I use chicken thighs instead of breasts?
Yes — thighs will give you juicier meat. I’ve made it both ways, and it really depends on what I have on hand.
What if I don’t have a slow cooker?
A stovetop simmer works too. Just cook everything together in a pot over low heat until the chicken is shreddable, about 35–40 minutes.
Can I make it spicier?
Absolutely. I usually add a diced jalapeño or use a medium or hot salsa when I want more heat.
Crock Pot Chicken and Black Bean Taco Salad
This Crock Pot Chicken and Black Bean Taco Salad is a wholesome, flavor-packed meal that comes together with almost no effort.
Ingredients
- 1 cup chunky salsa
- 1 cup canned black beans, rinsed
- 2 skinless, boneless chicken breasts (about 16 oz total)
- 1 tablespoon taco seasoning
- 1/2 teaspoon ground cumin
For the Salad
- 6 cups chopped romaine or red leaf lettuce
- 1/4 cup reduced-fat Mexican cheese blend
- 1/2 cup avocado cilantro buttermilk dressing
Instructions
- Place the chicken breasts in the bottom of a slow cooker and sprinkle with taco seasoning and cumin. Spoon the black beans and salsa over the top, then cover and cook on low until the chicken is tender and shreds easily, about 4 hours.
- Once done, shred the chicken right in the pot, mixing it with the beans and sauce so everything is coated and flavorful. Keep warm until ready to serve.
- To assemble, arrange lettuce on each plate, then scoop the warm chicken and bean mixture over the greens. Finish with a sprinkle of cheese and a drizzle of the avocado cilantro dressing. Serve immediately for a fresh, protein-packed meal.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 305Total Fat 11gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 60mgSodium 1138mgCarbohydrates 24gFiber 9gSugar 7gProtein 29g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This crock pot chicken and black bean taco salad is the kind of meal that proves healthy food doesn’t need to feel boring. It’s colorful, satisfying, and flexible enough to fit into busy family dinners, meal prep lunches, or even casual weekend gatherings. Every time I make it, I’m reminded that the simplest recipes are often the ones we go back to again and again.