We hosted family for a casual lunch on Mothers’ Day this year. When picking out what to cook for our family get-togethers, there’s a lot to think about when considering the guests range in age from 3 to 98.

This simple and versatile recipe comes from Karie Houghton via Taste of Home website. It was simple to prep and, being a slow-cooker recipe, even easier to cook. We served it with a green lettuce and tomato salad (scallions, avocado and dressing on the side) and with sandwich buns for those who preferred sandwiches over salad.

Definitely a keeper for family gatherings. Use the recipe’s link for nutrition information.

Slow Cooker Chicken Taco Salad

Karie Houghton (Lynnwood, WA) on Taste of Home

Ingredients

• 3 tsp chili powder
• 1 tsp each ground cumin, seasoned salt and pepper (I used Kosher salt)
• 1/2 tsp each white pepper, ground chipotle pepper and paprika
• 1/4 tsp dried oregano
• 1/4 tsp crushed red pepper flakes
• 1-1/2 pounds boneless skinless chicken breasts
• 1 C chicken broth
• 9 C torn romaine (I used a mix of green leaf and baby romaine)
• Optional toppings: Sliced avocado, shredded cheddar cheese, chopped tomato or halved cherry tomatoes, sliced green onions and salad dressing of your choice

Method

1. Mix seasonings
2. Rub over chicken. Place in a 3-qt. slow cooker.
3. Add broth. Cook, covered, on low until chicken is tender, 3-4 hours.
4. Remove chicken; cool slightly. (This was done the day before serving, refrigerated, and then warmed slightly – keep a bit of the liquid from cooking so the chicken stays moist)
5. Shred with 2 forks. Serve over romaine; top as desired. (I also served on sandwich buns with the accompaniments)