Crock-Pot Taco Chicken Bowls




This is nice with cooked rice. The chicken comes out tender, but not too spicy. If you want it “hotter” use a Hot and Spicy Salsa or a little hot sauce. Start with the chicken uncooked, and as it cooks it takes on the spices to make it flavorful.

Freezer Meal: Add chicken and spices to freezer storage bag. Write on bag: add 1 16oz Jar of Salsa and 1 Can Drained Black Beans.

Crock-Pot Taco Chicken Bowls

Crock-Pot Taco Chicken Bowls

Ingredients

1lb -2lbs Chicken, chopped
1 16oz Jars Salsa
1 14oz Can Black Beans, drained
1 8oz Bag Frozen Corn
1 Tablespoon Chili Powder
1/2 Tablespoon Cumin
1/2 Tablespoon Garlic Powder
1/4 Teaspoon Cayenne Pepper
Dash Salt
Dash Pepper
1 Cup Rice, cooked
Shredded Cheddar Cheese

Instructions

  1. In small bowl, mix all dry spices.
  2. Add chicken, spices, salsa, and beans to crock-pot.
  3. Cook on LOW for 4 hours.
  4. Using a fork, shred the chicken.
  5. Serve on top of Cooked Rice.
  6. Garnish with cheese.
http://crockpotladies.com/crockpot-taco-chicken-bowls/

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Comments

  1. Jim Martinez says

    I think the recepise you put on facebook are truely easy to prepare, and look great, I love cooking in my crockpot, do it when ever I get the chance. love using it for deserts also.

  2. Sherri Riley says

    When is the corn supposed to go into the crock pot? Do you put it in at the beginning or toward the end? Also, why do you cube your chicken? Couldn’t you just put whole chicken breasts (or whatever) in and shred later? Or would that increase the cooking time?

  3. Whitney says

    This was really good! I added lime and salt to the rice and used Monterey jack cheese. Yum! Thanks for the recipe!

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