Description
Delicious and easy Chicken Taco Bowls made in a slow cooker with tender shredded chicken, black beans, corn, and salsa served over seasoned rice and topped with cheddar cheese and green onions. Perfect for a flavorful weeknight dinner with minimal prep.
Ingredients
Protein and Vegetables
- 1½ lbs. chicken breasts
- 15 oz. black beans, drained
- ½ lb. frozen corn
- 16 oz. salsa
- 3 green onions, sliced
Spices and Seasonings
- 2 cloves garlic, minced
- 1 Tbsp chili powder
- ½ Tbsp ground cumin
- ½ tsp dried oregano
- ¼ tsp cayenne pepper
- ¼ tsp black pepper, freshly cracked
- Salt, to taste
Other Ingredients
- ¼ cup water
- 6 cups cooked rice
- 8 oz. cheddar cheese, shredded
Instructions
- Prepare Ingredients: 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, frozen corn, and ¼ cup water. Mince the garlic cloves and add them along with chili powder, ground cumin, dried oregano, cayenne pepper, and freshly cracked black pepper.
- Stir to Combine: Gently stir all the ingredients together to evenly distribute the spices throughout the chicken and vegetable mixture in the slow cooker.
- Slow Cook: Secure the lid on the slow cooker and cook on low heat for 8 hours or on high heat for 4 hours, allowing the chicken to cook thoroughly and absorb the flavors.
- Cook the Rice: While the chicken cooks, prepare the rice according to the package instructions, aiming to finish around the same time as the slow cooker so the meal can be served fresh and hot. You will need 6 cups of cooked rice.
- Shred the Chicken: Once cooking is complete, carefully remove the lid of the slow cooker. Use a fork to shred the chicken directly in the cooker; it should be very tender and break apart easily. Taste the mixture and add salt if necessary.
- Assemble the Bowls: To serve, place 1 cup of cooked rice into the bottom of each bowl. Top with 1 cup of the shredded chicken mixture, then sprinkle with shredded cheddar cheese and sliced green onions for garnish.
Notes
- Use a 6-quart or larger slow cooker to ensure even cooking and enough room for the ingredients.
- Adjust the level of cayenne pepper to control the spiciness of the dish.
- Leftover chicken mixture can be refrigerated for up to 3 days or frozen for up to 3 months.
- For a lower calorie version, substitute cheddar cheese with reduced-fat cheese and use brown rice.
- Serve with additional toppings such as sour cream, avocado, or cilantro for extra flavor.
