Chicken Taco Salad

*5 Ing. or Fewer *Quick to Prep *Gluten-Free–Optional
Makes 6 servings
Prep. Time: 30 minutes Cooking Time: 4–6 hours Ideal slow-cooker size: 4- to 5-qt.
Needed at Time of Preparation:
4 boneless, skinless chicken breasts
14½-oz. can diced tomatoes with green chiles *choose a gluten-free brand to keep this recipe gluten-free
1¼-oz. envelope taco seasoning mix *choose a gluten-free brand to keep this recipe gluten-free
Preparation Instructions:

  1. Add all ingredients to a gallon-sized freezer bag. Massage bag well.
  2. Remove as much air as possible and seal bag.
  3. Label the bag with the information below, then freeze.
    TIP: This recipe is so easy to assemble, you may want to consider doubling the ingredients and prepping 2 freezer-bag meals instead of just 1.
    Instructions for Freezer Bag:
    Makes 6 servings
    Cooking time: 4 to 6 hours Ideal slow cooking volume: 4 to 5 Qt
    Needed at Time of Serving:
    Serve with usually desired taco salad condiments such as grated cheddar cheese, chopped tomato, chopped lettuce of choice, avocado, and tortilla chips.


  1. Thaw bag completely (24–48 hours or more).
  2. Place contents of freezer bag in the crock and cook on Low 4–6 hours.
  3. Cut chicken up into 2-inch pieces and return to the sauce in crock while assembling other ingredients.
  4. It is fun to serve the “haystack” style with each diner adding ingredients of choice to the prepared taco chicken.

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