Description
These Taco Chicken Bowls are a delicious and easy meal that is perfect for busy weeknights. Tender shredded chicken cooked with flavorful spices, black beans, corn, and salsa, served over rice and topped with cheese and green onions.
Ingredients
Units
Scale
Chicken:
- 1 1/2 lbs. chicken breasts
- 1 16oz. jar salsa
- 2 cloves garlic, minced
Seasonings:
- 1 15oz. can black beans
- 1/2 lb. frozen corn
- 1 Tbsp chili powder
- 1/2 Tbsp ground cumin
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper
- Freshly cracked black pepper
To Serve:
- 6 cups cooked rice
- 8 oz. shredded cheddar
- 3 green onions, sliced
Instructions
- Place Ingredients in Slow Cooker: Add chicken, salsa, garlic, black beans, corn, seasonings, and water to the slow cooker. Stir to combine.
- Cook: Cover and cook on low for 8 hours or high for 4 hours.
- Shred Chicken: Use a fork to shred the chicken in the slow cooker.
- Season to Taste: Adjust seasoning with salt if needed.
- Serve: Build bowls with rice, chicken mixture, cheddar, and green onions.
Notes
- You can customize these bowls with your favorite toppings like avocado, sour cream, or hot sauce.
- This recipe is great for meal prep and leftovers can be stored in the fridge for a few days.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 90mg
