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Slow Cooker Chicken Taco Bowl with sides of lettuce and sour cream.

Chicken Taco Bowls Recipe

Zona House
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.
4.60 from 10 votes
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Course Chicken-Poultry
Cuisine Mexican
Servings 2
Calories 820 kcal

Equipment

Ingredients

  • ½ lb boneless chicken
  • 15 oz can black beans
  • ⅔ cup salsa
  • ¼ cup water
  • 1 teaspoon minced garlic
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ¼ teaspoon dried oregano
  • Freshly cracked pepper
  • 1 cup uncooked rice
  • ½ cup shredded cheddar
  • ½ cup lettuce
  • 1 roma tomato
  • 1 green onion

Instructions
 

For the chicken:

  • Place the chicken in the bottom of a 4 quart slow cooker crockpot.
  • Drain the black beans and add them to the slow cooker.
  • Add the salsa, water, minced garlic, chili powder, cumin, oregano, and freshly cracked black pepper to taste.
  • 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.

Nutrition

Serving: 1Calories: 820kcalCarbohydrates: 120gProtein: 52gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 101mgSodium: 1729mgPotassium: 1583mgFiber: 19gSugar: 5gVitamin A: 1457IUVitamin C: 15mgCalcium: 358mgIron: 7mg
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