Slow Cooker Taco Chicken Bowls

Slow Cooker Taco Chicken Bowls
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Nutritional Info
  • Servings Per Recipe: 9
  • 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

View full nutritional breakdown of Slow Cooker Taco Chicken Bowls calories by ingredient


Introduction

Original recipe called for rice, but I didn't add this. I used it on "cauliflower" rice to make it a little healthier. I just added the rice in separately in the calorie counter Original recipe called for rice, but I didn't add this. I used it on "cauliflower" rice to make it a little healthier. I just added the rice in separately in the calorie counter
Number of Servings: 9

Ingredients

    1 lbs. chicken breasts
    1 (16 oz.) jar salsa
    1 (15 oz.) can black beans, drained
    lb. (8 oz.) frozen corn
    1 Tbsp chili powder
    Tbsp cumin
    2 garlic cloves, minced
    tsp dried oregano
    tsp cayenne pepper
    tsp salt
    to taste cracked pepper
    8 oz. shredded cheddar
    bunch cilantro (optional, but it is added in the nutrition info)

Tips

Rice is not included in the nutritional info.


Directions

Add everything except the cheese, and cilantro to the slow cooker along with 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.