Slow Cooker Chicken Taco Bowls
Delicious and easy Slow Cooker Chicken Taco Bowls made with chicken, beans, and spices for a savory meal.
Equipment
- slow cooker
Ingredients
Chicken and Beans
- 1.5 lbs chicken breasts 2 breasts
- 16 oz salsa thick and chunky
- 2 cloves garlic minced
- 15 oz black beans drained and rinsed
- 0.5 lb frozen corn
- 1 tablespoon chili powder
- 0.5 tablespoon ground cumin
- 0.5 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper
- 0.25 teaspoon black pepper freshly cracked
- 0.25 cup water
Toppings
- 6 cups cooked rice 2 cups uncooked
- 8 oz cheddar cheese shredded
- 3 green onions sliced
Instructions
Cooking Steps
- Place the chicken breasts in the bottom of a slow cooker. Drain the black beans and add them to the slow cooker along with the salsa and corn. Add water, garlic, chili powder, cumin, oregano, cayenne, and black pepper.
- Give the ingredients a brief stir to distribute the spices. Secure the lid on your slow cooker and cook on low for 8 hours or high for 4 hours.
- Cook the rice according to the package directions, aiming to finish it around the same time as the slow cooker.
- After cooking, carefully remove the lid of the slow cooker and shred the chicken with a fork.
- To serve, place one cup of rice in a bowl and top with one cup of the chicken mixture, cheddar cheese, and sliced green onions.
Nutrition
Serving: 1bowlCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 4gVitamin A: 500IUVitamin C: 5mgCalcium: 300mgIron: 2mg
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