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+ servings

Crockpot Fiesta Taco Salad

Course Main Course
Cuisine Mexican
Keyword avocado, beans, chicken, crockpot, gluten-free, Taco Salad
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6 servings
Calories 451kcal


  • 1 1/2 pound chicken breast
  • 1 1/2 cup salsa
  • 1 tablespoon taco seasoning
  • 15 ounce pinto beans, canned
  • 1 cup corn, frozen
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 3 cup lettuce, romaine
  • 1 cup cheddar cheese, shredded
  • 2 medium avocado
  • 3 medium tomato, red
  • 1/4 cup sour cream


  • Place chicken in a slow cooker, pour salsa over top, and sprinkle with taco seasoning.
  • Cover and cook on low for 4-5 hours or until chicken is cooked through and can be easily shredded with a fork.
  • Remove cooked chicken from slow cooker, shred, and then return to the pot (or simply shred right there in the crock).
  • Drain and rinse beans; add to the chicken, along with the corn. Season with salt and pepper to taste and mix well.
  • Replace the cover and continue cooking on low for about 15 minutes until all ingredients are heated through.
  • Meanwhile, dice avocados and tomatoes.
  • When ready to serve, place lettuce onto plates and top with the chicken mixture, cheese, avocado, tomato, and sour cream as desired.


Calories: 451kcal | Carbohydrates: 31g | Protein: 37g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 105mg | Sodium: 997mg | Fiber: 12g | Sugar: 10g