Crock-Pot Chicken Taco Salad

CROCK POT CHICKEN TACO SALAD
1 T. chili powder
1 t. ground cumin
1 t. seasoned salt
1 t. black pepper
1 t. white pepper
1 t. ground chipotle pepper
1 t. paprika
½ t. dried oregano
½ t. crushed red pepper flakes
1 ½-2 lbs. boneless skinless chicken breasts
1 c. chicken broth
10 c. torn romaine lettuce
TOPPINGS: sliced avocado, shredded cheddar cheese, chopped tomato or pico de gallo, sliced green onion, ranch salad dressing or your favorite dressing

1. Mix seasonings and rub all over the chicken.
2. Place in 3-4 qt. crock pot.
3. Add broth.
4. Cover and cook on LOW, for 3-4 hours or until chicken is tender.
5. Remove chicken and cool slightly.
6. Shred chicken with two forks.
7. Line serving platter with lettuce, chicken and put your favorite toppings across the top with dressing on the side.