Taco Chicken Bowls (Slow Cooker)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
12 oz Tyson boneless, skinless chicken breast 32 tbsp Salsa - Tostitos All Natural Chunky Salsa (medium) 2 clove Garlic 2 cup Beans, black 1 cup kernels Yellow Sweet Corn, Frozen 1 tbsp Chili powder .5 tbsp *McCormick ground cumin (by CHGOMOMMA) .5 tsp Oregano, ground 0.25 tsp Cayenne Pepper (Ground) 1 cup Kraft 2% Shredded Cheddar Cheese 3 serving Green Onion (fresh-1 stalk)
Place chicken breasts in slow cooker. Drain blackbeans and add to slow cooker along with salsa and corn. add 1/4 cup water, plus minced garlic, chili powder, cumin, oregano, cayenne, and some freshly cracked pepper (about 10 cranks.) Give ingredients a stir to distribute spices. Secure lid and cook on low for 8 hours or high for 4 hours. Then carefully remove the lid and stir with fork to shred the chicken. Serve on top of rice if desired. Top with a little cheddar cheese and a sprinkle of sliced green onion.
Serving Size: 1 cup
Number of Servings: 6
Recipe submitted by SparkPeople user ADEVORES.
Serving Size: 1 cup
Number of Servings: 6
Recipe submitted by SparkPeople user ADEVORES.
Nutritional Info Amount Per Serving
- Calories: 259.8
- Total Fat: 6.8 g
- Cholesterol: 45.8 mg
- Sodium: 854.8 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 9.2 g
- Protein: 23.4 g
Member Reviews