Taco Chicken Bowls
Slow Cooker Taco Chicken Bowls are the ultimate "set it and forget it" easy weeknight meal that the whole family will love.
Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
Servings: 6 (1 cup chicken mixture, 1 cup rice, plus toppings)
- 1 1/2 lbs. chicken breasts $2.60*
- 16 oz. jar salsa $2.15
- 2 cloves garlic, minced $0.16
- 15 oz. can black beans $0.69
- 1/2 lb. frozen corn $0.73
- 1 Tbsp chili powder $0.30
- 1/2 Tbsp cumin $0.15
- 1/2 tsp dried oregano $0.05
- 1/4 tsp cayenne pepper $0.03
- Freshly cracked pepper $0.03
- 6 cups cooked rice $0.60
- 8 oz. shredded cheddar $2.59
- 3 green onions, sliced (or fresh cilantro) $0.23
Place the chicken breasts in the bottom of a 5 quart or larger slow cooker. Drain the black beans and add them to the slow cooker along with the salsa and corn. Add 1/4 cup water, plus the minced garlic, chili powder, cumin, oregano, cayenne, some freshly cracked pepper (about 10-15 cranks of a pepper mill).
Give the ingredients a brief stir to distribute the spices. Secure the lid on your slow cooker and cook on low for 8 hours or high for 4 hours.
After 8 hours on low or 4 hours on high, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be very tender and will shred easily). Taste the chicken mixture and add salt if needed.
To build the bowls, place one cup of rice in the bottom of a bowl and top with 1 cup of the shredded chicken mixture. Top with a little cheddar cheese and a sprinkle of sliced green onions.
*I buy my chicken breasts on sale and freeze them
until I'm ready to use them.