Slow Cooker Taco Chicken Bowls
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Equipment
- Slow Cooker
Ingredients
- 1 1/2 lb. chicken breasts
- 16 oz. jar salsa
- 2 cloves garlic (minced)
- 15 oz. canned black beans (drained and rinsed)
- 1/2 lb. frozen corn
- 1 Tbsp. chili powder
- 1/2 Tbsp. ground cumin
- 1/2 tsp. dried oregano
- 6 cups cooked brown rice
- 8 oz. shredded cheddar cheese
- 3 green onions (sliced)
- 1/4 cup water
Instructions
- Place the chicken breasts in the bottom of a 5-quart or larger slow cooker. Add the black beans, salsa, corn, garlic, chili powder, cumin, oregano, pepper and water.
- Briefly stir to distribute the spices. Secure the lid on your slow cooker and cook on low for 8 hours or high for 4 hours.
- Once fully cooked, remove the lid of the slow cooker. Stir with a fork to shred the chicken; it should shred easily.
- To build the bowls, place 1 cup of rice in the bottom of a bowl and top with 1 cup of the shredded chicken mixture. Add a sprinkle of cheese and green onions and enjoy!
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