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Slow Cooker Chicken Taco Bowls

Slow Cooker Chicken Taco Bowls
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Easy and flavorful chicken taco bowls made in a slow cooker. Perfect for a weeknight meal.

Ingredients

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  • 1 1/2 lbs boneless, skinless chicken breasts
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 1 (1.25 ounce) packet taco seasoning
  • 1/2 cup chicken broth
  • Cooked rice, for serving
  • Optional toppings: shredded lettuce, shredded cheese, salsa, sour cream, avocado

Instructions

  1. Place chicken breasts in the bottom of a slow cooker.
  2. Sprinkle taco seasoning over the chicken.
  3. Add diced tomatoes, black beans, corn, and chicken broth to the slow cooker.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is easily shredded.
  5. Remove chicken from the slow cooker and shred with two forks.
  6. Return shredded chicken to the slow cooker and stir to combine with the other ingredients.
  7. Serve the chicken mixture over cooked rice.
  8. Top with your favorite taco bowl toppings.

Notes

  • For a spicier kick, add a diced jalapeño to the slow cooker.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
  • This recipe can be easily doubled for a larger crowd.

Nutrition

Find it online: https://richfeast.com/slow-cooker-chicken-taco-bowls/