Healthy Recipes | Slow Cooker Taco Chicken Bowls

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Healthy Recipes | Slow Cooker Taco Chicken Bowls

Carol Blair
Saturday, 21 September 2019

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Of course you’ll need to make the rice separate but even if you’re one of those people who can never get rice right, there is still hope. Just stuff the chicken mixture inside of a tortilla with a little cheese and roll it up for a quick burrito, or fold it over in a tortilla and crisp it up in a skillet like a quesadilla. Presto. Easy, delicious, cheap food.

This taco chicken bowls recipe is definitely “slow-cooker 101”. It’s probably one of the first recipes that most people learn to make in their slow-cooker. In fact, some version of Slow Cooker Taco Chicken Bowls is probably included in that little mini recipe book that comes with the slow-cooker when you buy it. BUT, I had to post it because I know there are probably a lot of you who haven’t made it yet and I can’t bear the thought of you missing out.

Okay, one more thing. If you for some strange reason need this taco chicken bowls recipe to be even easier or you don’t have a well stocked spice cabinet, just substitute a packet of taco seasoning for all of the spices and herbs that I used below.

Slow Cooker Chicken Taco Bowls – A Delicious Taco Bowl Loaded With Cilantro Lime Rice, Seasoned Chicken, Black Beans And Corn. Easily Made In The Slow Cooker And Dinner Is Ready When You Are!

Slow Cooker Taco Chicken Bowls

Prep Time: 10 mins
Cook Time: 8 hrs
Total Time: 8 hrs 10 mins
Servings: 6

Ingredients:

  • Freshly cracked pepper 
  • 6 cups cooked rice  
  • 8 oz. shredded cheddar  
  • 3 green onions, sliced (or fresh cilantro)  
  • 1 Tbsp chili powder  
  • 1/2 Tbsp cumin  
  • 1/2 tsp dried oregano  
  • 1/4 tsp cayenne pepper 
  • 1 1/2 lbs. chicken breasts  
  • 16 oz. jar salsa 
  • 2 cloves garlic, minced  
  • 15 oz. can black beans 
  • 1/2 lb. frozen corn 

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Instructions:

  1. First, Place the chicken breasts in the bottom of a 5 quart or larger slow cooker. Drain the black beans and add them to the slow cooker along with the salsa and corn. Add 1/4 cup water, plus the minced garlic, chili powder, cumin, oregano, cayenne, some freshly cracked pepper (about 10-15 cranks of a pepper mill).
  2. Second, 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.
  3. Next, After 8 hours on low or 4 hours on high, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be very tender and will shred easily). Taste the chicken mixture and add salt if needed.
  4. To build the bowls, place one cup of rice in the bottom of a bowl and top with 1 cup of the shredded chicken mixture. Top with a little cheddar cheese and a sprinkle of sliced green onions.


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