Slow Cooker Taco Chicken Bowls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
1½ lbs. chicken breasts1 (16 oz.) jar salsa 1 (15 oz.) can black beans, drained ½ lb. (8 oz.) frozen corn 1 Tbsp chili powder ½ Tbsp cumin 2 garlic cloves, minced ½ tsp dried oregano ¼ tsp cayenne pepper ¼ tsp salt to taste cracked pepper 8 oz. shredded cheddar ½ bunch cilantro (optional, but it is added in the nutrition info)
Add everything except the cheese, and cilantro to the slow cooker along with ¼ cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture.
Secure the lid on your slow cooker and cook on low for 8 hrs.
After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice (or whatever you are using as a substitute) on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.
Serving Size: 9
Number of Servings: 9
Recipe submitted by SparkPeople user NICOTHEDRUID.
Secure the lid on your slow cooker and cook on low for 8 hrs.
After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice (or whatever you are using as a substitute) on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.
Serving Size: 9
Number of Servings: 9
Recipe submitted by SparkPeople user NICOTHEDRUID.
Nutritional Info Amount Per Serving
- Calories: 232.3
- Total Fat: 6.9 g
- Cholesterol: 60.1 mg
- Sodium: 443.2 mg
- Total Carbs: 18.2 g
- Dietary Fiber: 5.2 g
- Protein: 25.2 g
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