Place the chicken breasts in the slow cooker. Sprinkle the taco seasoning over the chicken.
Pour the chicken broth over the seasoned chicken. Add the black beans and frozen corn to the slow cooker.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and tender.
Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and mix well with the beans and corn.
In a large bowl, combine the shredded chicken mixture with diced red bell pepper, cherry tomatoes, diced avocado, shredded cheese, and chopped cilantro. Squeeze the lime juice over the salad and toss gently to combine. Season with salt and pepper to taste.
To serve, place a handful of tortilla chips or strips on each plate. Top with the chicken taco salad mixture.
Serve with optional toppings such as sour cream, salsa, diced onions, and jalapeños on the side.
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