In the summer, I often get stuck making the same things over and over. We grill chicken, fish, veggies, and burgers, and while I love a good BBQ, we like to switch it up every now and then. Last week, I remembered a slow cooker chicken taco bowl recipe that I had made a few times over the winter, and brightened it up for warmer months. What’s great about this recipe is that it can be made year-round and if you end up using the slow cooker for it, it takes almost no time at all.
It is also insanely delicious and can be tweaked with different levels of spiciness and toppings depending on your preferences. I usually make a full batch so that we have leftovers for a few days.
I originally found this recipe, but have since tweaked it, adding onion, more garlic and spices, and toppings.
Makes about 6 servings.
Taco Bowl Ingredients
- 1.5 lbs chicken breasts, salted
- 1 15oz can, black beans, rinsed
- 1 16oz jar, salsa
- 1/2 bag, frozen corn (about 1/2 pound)
- 3 cloves, garlic, minced
- 1 yellow onion, chopped
- 1 tspn, cumin
- 1 tblspn, chili powder
- 1/4 tspn, cayenne pepper
- 5-6 cups, cooked brown rice
The sky is the limit but these are our favorites…
- Chopped tomatoes
- Chopped romaine lettuce
- Fresh cilantro
- Mexican blend shredded cheese
- Tortilla chips
- Hot sauce
1. Place chicken breasts in the bottom of your slow cooker.
2. Add drained black beans, salsa, corn, and 1/4 cup water on top.
3. Add minced garlic, chili powder, cayenne, and chopped onion on top of that.
4. Stir everything gently to mix it all up.
5. Cook on high for four hours (or low for eight hours).
6. After it’s cooked, remove the chicken and shred with two forks. I like to then put the shredded chicken back in the slow cooker for a few more minutes to soak up the juices.
7. Build your taco bowl by scooping brown rice followed by the chicken mixture and adding whatever toppings you love.