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Chicken Taco Bowls
Slow Cooker Chicken Taco Bowls are the ultimate "set it and forget it" easy weeknight meal that the whole family will love.
👥 6 Servings⏱️ Prep & Cook: 8h 10m⏳ Prep: 10 min🔥 Cook: 8h👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●slow cooker
- ●bowl
📝 Preparation Steps
1
Place the chicken breasts in the bottom of a 6-quart or larger slow cooker. Drain the black beans and add them to the slow cooker along with the salsa and corn. Add ¼ cup water, plus the minced garlic, chili powder, cumin, oregano, cayenne, some freshly cracked pepper.
garlic (minced, 1 Tbsp $0.12)2 cloveschili powder ($0.09*)1 Tbsp
2
Stir
3
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.
4
Make sure to cook your rice according to the package. Try to time it close to the slow cooker being done. You’ll need 6 cups of cooked rice.
cooked rice (2 cups uncooked, 370g $0.72)6 cups
5
Remove
6
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.
7
Build
8
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.
Nutrition Facts
calories
651 kcal
fat Content
17 g
serving Size
1 Cup
fiber Content
10 g
sodium Content
903 mg
protein Content
46 g
carbohydrate Content
78 g
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