Chicken/Poultry/ Crockpot/Slow Cooker

Easy Slow Cooker Chicken Taco Bowls Recipe for Two

Chicken Taco Bowl, sour cream, and lettuce

Easy Slow Cooker Chicken Taco Bowls are packed full of shredded chicken, black beans, salsa, southwest seasonings, and rice topped with cheddar cheese, lettuce, tomato, and green onion.

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This dish makes a great lunch, dinner, or date night meal for two.

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How to make Chicken Taco Bowls:

For the chicken:

Place the chicken in the bottom of a 4 quart slow cooker crockpot. Click for a 4 quart Crockpot slow cooker.

 

Drain the black beans and add them to the slow cooker.

boneless chicken and black beans in a crockpot slow cooker

 

Add the salsa, water, minced garlic, chili powder, cumin, oregano, and freshly cracked black pepper to taste.

chicken, black beans, salsa and seasonings in a crockpot slow cooker

 

Stir gently to combine, then add the lid and cook on low for 8 hours or high for 4 hours.

 

When the time is up, remove the lid and stir with a fork to shred the chicken.

 

To assemble:

Prepare the rice according to the package directions.

 

Cut the lettuce into shreds and dice the tomato and green onion.

 

Get out two serving bowls and place 1 cup of rice into each dish.

 

Top the rice with the shredded chicken mixture, divided evenly.

 

Add 1/4 cup cheddar cheese to each bowl.

 

Garnish each dish with lettuce, tomatoes, and green onions.

 

 

Easy Slow Cooker Chicken Taco Bowls Recipe for Two

 

 

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Yield: 2 servings

Easy Slow Cooker Chicken Taco Bowls

Easy Slow Cooker Chicken Taco Bowls
Easy Slow Cooker Chicken Taco Bowls are packed full of shredded chicken, black beans, salsa, southwest seasonings, and rice topped with cheddar cheese, lettuce, tomato, and green onion.
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes

Ingredients

  • 1/2 lb boneless chicken
  • 15 oz can black beans
  • 2/3 cup salsa
  • 1/4 cup water
  • 1 teaspoon minced garlic
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon dried oregano
  • Freshly cracked pepper
  • 1 cup uncooked rice
  • 1/2 cup shredded cheddar
  • 1/2 cup lettuce
  • 1 roma tomato
  • 1 green onion

Instructions

For the chicken:

  1. Place the chicken in the bottom of a 4 quart slow cooker crockpot. Click for a 4 quart crockpot.
  2. Drain the black beans and add them to the slow cooker.
  3. Add the salsa, water, minced garlic, chili powder, cumin, oregano, and freshly cracked black pepper to taste.
  4. Stir gently to combine, then add the lid and cook on low for 8 hours or high for 4 hours.
  5. When the time is up, remove the lid and stir with a fork to shred the chicken.

To assemble:

  1. Prepare the rice according to the package directions.
  2. Cut the lettuce into shreds and dice the tomato and green onion.
  3. Get out two serving bowls and place 1 cup of rice into each dish.
  4. Top the rice with the shredded chicken mixture, divided evenly.
  5. Add 1/4 cup cheddar cheese to each bowl.
  6. Garnish each dish with lettuce, tomatoes, and green onions.

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Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 927 Total Fat: 20g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 129mg Sodium: 1762mg Carbohydrates: 125g Fiber: 18g Sugar: 5g Protein: 61g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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1 Comment

  • Reply
    Karly
    March 6, 2019 at 10:34 am

    Delicious! Thanks for sharing!

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