Slow Cooker Southwestern Chicken Salad
This hot and spicy Slow Cooker Southwestern Chicken Salad is a super easy way to liven up plain old chicken breasts! The simplicity of this one-pot meal leaves with you with a great-smelling house and easy cleanup! Be creative and vary the vegetables in the recipe, or be bold and incorporate some hot chili peppers or jalapeños for added spice.
Serves 4
16-ounces Slow-Cooked Spicy Salsa (see recipe in Chapter 6)
1 teaspoon pepper
1 teaspoon cumin
1 teaspoon chili powder
1 large onion, peeled, halved, and sliced
1 cup frozen (or fresh) diced bell peppers
4 boneless, skinless chicken breasts
1 (14.5-ounce) can diced tomatoes
Mixed salad greens, to taste
Avocado slices, for garnish
- In a medium bowl, combine the salsa with the pepper, cumin, and chili powder.
- Place the onion and peppers on the bottom of a 4-quart slow cooker. Place the chicken breasts on top of the onions and peppers. Cover the chicken with the salsa and tomatoes. Cook on low for 8 hours.
- Shred the chicken with a fork inside the slow cooker, and stir everything together to combine. Serve over mixed salad greens garnished with avocado slices.
