Slow Cooker Taco Chicken Bowls
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Calories: 640kcal
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!
Nutrition
Calories: 640kcalCarbohydrates: 75gProtein: 45gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 110mgSodium: 1195mgPotassium: 1223mgFiber: 12gSugar: 3gVitamin A: 1593IUVitamin C: 9mgCalcium: 372mgIron: 5mg
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Nutrition Facts
Slow Cooker Taco Chicken Bowls
Amount per Serving
Calories
640
% Daily Value*
Fat
19
g
29
%
Saturated Fat
8
g
50
%
Trans Fat
0.01
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Cholesterol
110
mg
37
%
Sodium
1195
mg
52
%
Potassium
1223
mg
35
%
Carbohydrates
75
g
25
%
Fiber
12
g
50
%
Sugar
3
g
3
%
Protein
45
g
90
%
Vitamin A
1593
IU
32
%
Vitamin C
9
mg
11
%
Calcium
372
mg
37
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.