Slow Cooker BBQ Chicken Taco Salad

I used to make this shredded BBQ chicken and would serve it with cheesy potatoes. Then one day my husband asked, "Can you make this chicken into a taco or something? Like Cafe Rio style?" Cafe Rio style? Oh yes baby, I can do that. So I came up with this gem:

Slow Cooker BBQ Chicken Taco Salad

Ingredients:

Chicken breasts (1 breast serves 2-3 people)
1 cup BBQ sauce per 2 chicken breasts
1 can Black Beans
1 can Corn
Shredded Mozzarella cheese (or Cheddar)
Avocados (about 1 per 2 people), diced
Ranch Dressing
Shredded lettuce
Tortillas

Instructions:

1. Place Chicken breasts in slow cooker, cover with BBQ sauce mixed with 2/3 cup of water.*
2. Cook on HIGH for 6 hours or LOW for 8 hours.
3. When done shred chicken, return it to the slow cooker and stir it among remaining sauce.
4. Warm up black beans and corn on the stove (in separate pans), dice avocados, warm tortillas in a skillet pan on medium heat.
5. Layer tortillas with chicken, beans, corn, cheese, lettuce, and avocado; drizzle with Ranch.

*Note: The BBQ sauce-water-chicken ratio will be dependent on the size of your slow cooker. It should almost cover  the chicken breasts. My slow cooker is an 8-qt and so I have to do at least 2 cups of BBQ sauce with 1 1/3 cup water.

Like this:

Estimated Calories: 600-700 per salad (It depends on how much of everything you put on)
Recommended sides: Fruit Salad