Slow Cooked-Chicken Taco Salad

Name: Slow Cooked-Chicken Taco Salad Recipe
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 4
Ingredients: *Rio Rancho Tostada Bowls (1 bowl) 4 serving; *Chicken Breast (cooked) no skin 1.47 unit; * 3 Italian tomato; * Lettuce red leaf- 4 cup shredded; *Iceberg Lettuce- 3 cup shredded or chopped; *Onions raw 1 cup sliced; *Black Olives 184 grams; *Green Peppers (bell peppers) 1 cup strips; *Frontera: Chipotle Garlic Taco Sauce 16 tbsp; *Kuner's Southwestern Black Beans 1.75 cup; *Kraft Shredded 2% Mexican Four Cheese blend 2 cup; *Sour Cream .5 cup

Minutes to Prepare: 15
Minutes to Cook: 240

Number of Servings: 4

Ingredients

*Rio Rancho Tostada Bowls (1 bowl), 4 serving *Chicken Breast (cooked), no skin, 1.47 unit * 3 Italian tomato * Lettuce, red leaf- 4 cup shredded *Iceberg Lettuce- 3 cup, shredded or chopped *Onions, raw, 1 cup, sliced *Black Olives, 184 grams *Green Peppers (bell peppers), 1 cup, strips *Frontera: Chipotle Garlic Taco Sauce, 16 tbsp *Kuner's Southwestern Black Beans, 1.75 cup *Kraft Shredded 2% Mexican Four Cheese blend, 2 cup *Sour Cream, .5 cup

Directions

add taco sauce and chicken to slow cooker. Cook on high for 4 hours or low for 6-8 hours. You could also add the black beans to the crock pot, or add them at the end as suggested below.

Chop lettuce, onions, tomatoes, and green peppers and add to tostada bowl. Top with chicken, cheese, black beans, black olives, and sour cream.

Enjoy!

Serving Size:�4 servings

Servings Per Recipe: 4

Nutritional Info Amount Per Serving